I’ve been amiss with the Nana recipes for a while, I know! Sue me. The holidays, my vacation, work….excuses, excuses. But Nana’s back and better than ever and this week I’ve brought you this here lovely banana bread recipe. Which I am totally shocked I’ve never posted before. It’s not for my lack of making it.
Because I’ll admit it….I’m an old banana hoarder. Are you? Or do you have someone in your life that is an old banana hoarder? I don’t know if it’s a sickness or not but when bananas get overripe….well, no one really wants to eat them anymore. So I stuff them in the freezer. Where they promptly turn black and live the rest of their days amongst the frozen duck fat, variety meats, frozen peas and puff pastry and wait to be made into banana bread.
They’re really ugly, aren’t they? It’s kind of embarrassing. It’s some kind of chemical reaction that makes them turn as black as my soul, but they still taste fine and are nice and mushy–perfect for baking into breads and muffins. They hardly even take any time at all to thaw out–just a few minutes really.
Just mash the banana up with a fork, cream the sugar and butter in a mixer and add the dry stuff. Add the banana then the nuts. Then put it all into a greased pan. Not too taxing.
Bake it for about 45 minutes or until a toothpick inserted into the center comes out clean. That is it. Nice warm banana bread.
That you made out of some funky old hoarded black freezer bananas. That’s economical!
Nana would be proud.