I have a serious problem – it’s called: I always buy too many green bananas that take all week to turn yellow and then overnight they become brown and spotty. I can’t eat a spotty banana.
There’s something about the taste of a slightly green-yellow banana that screams yum! But when they start to turn, they get super sweet, mealy/mushy and start to taste like banana flavored Laffy Taffy (not my cup of tea). One speck of brown and to me it’s a “rotten” banana. I just cant. Not even in a shake.
So, how ironic is it that I love banana bread when every recipe calls for brown bananas? Very.This weekend when I looked at my three sad bananas browning away in the fruit bowl, I decided to make the best of it. If you can turn lemons into lemonade, why not turn bananas into banana bread? It just makes sense – and I’m all about practicality.
Tonight, during my small window between work and going to the gym, I whipped up one of the BEST recipes I’ve ever made. The secret? Dumb luck.
Last summer I posted about how my banana bread was a complete flop. Honestly, there are so many opportunities for recipes to go south that I’m really surprised when they actually work out. Baking can be a challenge about 60% of the time. It causes me a lot of stress at times, but I wouldn’t trade the hobby for anything in the world.
Tonight the ingredients were on point, and the bread had the perfect balance of salty-sweet, crispy edges, and a tender middle. Heaven.
Hungry? Have spotty bananas and an extra hour? Take a stroll to your kitchen and try this recipe – you won’t be disappointed.