Stop! Don’t you dare toss those brown bananas in the trash. Ok, don’t feel bad. I’m guilty of doing this more often than I’d like to admit. Bananas are one of those foods that are hard to finish when there’s only one or two of you in the house. My husband and I buy them green as grass, but they still go bad before we can slice them up in cereal. I say “Enough!” I hope to get back in the habit of avoiding waste, and there really is no easier way than to make banana bread or banana muffins. I had all the ingredients in the house already!
Now, this recipe is nothing groundbreaking or earth-shattering, I admit, but rather it’s a reminder of what you can do with brown bananas instead of tossing them in the trash. I added a newly discovered ingredient – and some favorites – to the standard recipe. I bought fresh ginger root a while back and I’ve been tossing a little into recipes here and there. Partly because I love the flavor, and partly to use it up. TIP: You can stick it in the freezer to store it and when you’re ready to use it, snap off a piece, peel and grate!
In the words of the ever-eloquent Rachel Zoe, this bread is bananas!
2 or 3 ripe bananas
1/3 cup melted butter
1 cup sugar
1/4 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon grated ginger
1 teaspoon baking soda
1 1/2 cups all purpose flour
Heat oven to 350.
Mash bananas in large mixing bowl. Mix in melted butter. Mix in sugar, cinnamon, ginger, vanilla and baking soda. Mix in flour last.
Pour mixture into a greased 4×8 loaf pan.
Bake 45 mins – 1 hour (I let mine cook about :50 minutes and it was perfect).
Cook and Enjoy!