I like green bananas. I like those green bananas that have to sit on the counter for days and days before they turn the slightest bit yellow. This is probably because I’m an extremely impatient person. When I was younger and my mom would buy bananas, I never could wait until they turned yellow. So I developed a taste for them green. I can’t eat them anymore if they’re perfectly ripe; they taste like they’re rotting to me. How do you eat your bananas? I know a lot of people that love to wait until they get really brown..yuck yuck.
Anyway. So I usually like to eat a banana with my breakfast, but the bananas we had got a little bit funky. They were still green, but they also had a lot of brown, and they tasted like they were already rotting. Or, well. Ripening. So of course, I couldn’t eat those bananas, and I still had quite a few. I made banana bread instead. I can have ripe bananas in my banana bread. And boy was it delicious!
This gave me a good reason to use up some of my whole wheat flour (which I’ve been trying to get rid of). I like white whole wheat a whole lot better now. I know the recipe says it yields 8 servings, but it ended up lasting us a whole week, and we were not skimping on eating it, so I’d take that with a grain of salt. But if it means eating more banana bread, sure, it’s eight servings. 🙂
Banana Nut Bread
yields 8 servings
2 cups whole wheat flour
1/2 t salt
1/2 t baking soda
1 t baking powder
1 t cinnamon
1/2 t nutmeg
1/4 t ground cloves
3 large, very ripe bananas, mashed
1/3 cup honey (or 1/2 cup sugar)
1/2 cup milk
2 t vanilla
1/2 cup nuts
Mix wet and dry ingredients until just incorporated. Pour into a greased loaf pan. Bake at 350º F for about 50 minutes, or until toothpick comes out clean. Wait 10 minutes before removing from pan and placing on rack to cool.