Going Bananas!

It happens...

They go bad.  A little too fast.  And then you have to either eat 'em or make banana bread or fret over the fact that you really don't want to / have time to do any of the aforementioned options.  I'm telling you, there is an alternative.  

Freeze them!

I've got about 7 bananas in my freezer currently.  Just take the peel off and throw them into a ziplock bag.  You can pull them out and defrost them later for use in any recipe that requires well-ripened bananas.  

Here's a favorite basic banana bread recipe; you can also divide and put into muffin tins and add nuts if you like:  

(adapted from Williams-Sonoma):

• 1 & 2/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 medium very ripe bananas, peeled
• 2/3 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 & 1/2 teaspoons vanilla extract

In a large bowl, combine dry ingredients (flower, baking powder, baking soda, salt, sugar) stirring to mix them thoroughly.   Create a well in the center and add your bananas, oil, eggs and vanilla.  Using a wooden spoon (or hard type stirring instrument), mash and stir with the dry ingredients until you arrive at a doughy, wet mixture that is thoroughly incorporated.  

Place into greased pan or muffin tins.  For greased pan, 8x4, or normal loaf pan works well.  

Bake at 350F for about 40 minutes, or until test skewer (bamboo stick, knife, etc.) comes out clean.   For muffins, the bake time is reduced.  Start checking them around 25 minutes.

For the loaf option, let cool in its pan for about 20 minutes until attempting to remove.  Use a knife if necessary.  The better you greased the pan, the easier it comes out.