Source: Allrecipes
I like to eat my bananas pretty ripe. By the time I find them palatable the skin has a healthy sprinkling of black spots, sort of like freckles for bananas. Unfortunately, it’s pretty easy to let them get a tad TOO ripe. I use this recipe for when I get overzealous and buy a large bunch of bananas.
This is one that’s better done with hand-mixing and baking in the oven, as the ingredients didn’t mix properly in my bread machine. I made it this past weekend again and remembered how delicious it is. (Dane and I also like to yell “EXTREME!” at each other when making this.) I do make some modifications:
- Use half applesauce and half butter (makes the bread fluffier)
- Use half brown sugar and half white sugar (makes it less painfully sweet)
- Add 1 tsp of baking powder
- Add 1 tbsp of vanilla extract
- Add 1 tsp of cinnamon
