I know. It's kind of crazy to turn on the oven today, since today Is the Oven. But my family BEGS for bananas (consuming five pounds in five days) and then refuses to eat them the next week. I came a bit late to the banana bread party, so I am so impressed by freezing over ripe bananas as an alternative to throwing them away. I tried to feed them to our dogs. That did not go well. Just as I sat down at 9:30 pm after a long day of kid-chasing and food-making, Tori hollered, "Momma! Charly just threw up in my bed!" Ewwww.
This morning, I realized I had six bananas in my freezer, and six black speckled ones on the table. Here's the latest Banana Bread recipe I've been using. It makes one loaf. Here at the brick house, that's three servings. We love it.
Thaw 3-4 over ripe frozen bananas. Put them in a bowl. They ooze.
Squeeze the gooey banana pulp into the bowl.
Melt 1/3 cup of salted butter and pour into the banana goo. Stir until the banana chunks are smaller than a dime.
Stir in 3/4 cup of brown sugar, 1 Tablespoon of white sugar, 1 large fresh egg, 1/4 teaspoon of almond extract (or vanilla if you hate almonds) and 1 tablespoon of baking soda.
When those ingredients are combined well, slowly fold in 1 1/2 cups of white flour.
Pour into a 4x8 greased loaf pan and cook in a preheated 350 degree oven for an hour.
If you like a dessert-crust on your bread, sprinkle brown sugar on the batter in a thin layer before you put it in the oven.
It's hot out, but the bread is still delicious.