Add bananas and mash in bowl until you only have small pieces left. Add the eggs and combine until mixture is smooth. In large bowl, mix the butter and sugar until well-combined. Spray a 9-inch loaf pan with cooking spray. So there.ġ/2 cup butter (normally I’d use applesauce instead, but decided to go full-fat)ģ medium bananas (I used about 8 baby bananas)Ĭinnamon (My addition -I sprinkled some in, didn’t measure) Okay and maybe I act like a kid sometimes. Well, it’s because it had some yummy looking recipes that were simple and easy. And you might be wondering why a 28 year-old woman owns a cookbook targeted towards teens. I adapted it from the book “Teens Cook” by Megan Carle, Jill Carle, and Judy Carle. I picked the easiest recipe I could find, which was coincidentally the ONLY recipe for banana bread I’ve made. Plus this is a much easier way to get the hubby to eat the darn bananas. It’s a gloomy and stormy Sunday morning and I’ve been wanting to bake something for a while, so banana bread seemed like a good idea. Get sick of seeing bananas linger in fridge and decide to make banana bread? Why, of course! Let them sit in the fridge, ignored for a week? Yes. What does one do with a bunch of baby bananas that the in-laws have foisted upon you at the conclusion of a visit?Įat them right away? Nope, I’m allergic and the hubby forgot we had them.
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