I hate throwing away food, so I always try finding a way to use it before it becomes inedible. A good example of this is overripe bananas. I don’t throw them away. I make a banana bread instead. The riper they are, the sweeter the bread, and a sweet bread is a good bread. If you aren’t ready to make the banana bread, yet, you can stick the bananas in the freezer until you are ready. This recipe makes a dense, moist bread with a crusty outside. It is sweet enough for dessert but not too sweet for breakfast. You can add walnuts or chocolate chips, if you desire.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter
- ¾ cup brown sugar
- 2 eggs, beaten
- 2⅓ cups mashed overripe bananas
- Preheat the oven to 350°F and lightly grease a 9×5 inch loaf pan.
- Combine the flour, baking soda and salt in a large mixing bowl.
- In another bowl, cream together the butter and brown sugar. Stir in the eggs and mashed bananas until well blended.
- Stir the banana mixture into the flour mixture just until moisten. Pour the batter into the prepared loaf pan.
- Bake in the oven for 60-65 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack.
Total Cost Per Serving: $0.24
*The nutrition information and total cost may differ depending on the exact ingredients you use.