Ripe Bananas

I don't know about you, but it seems every week I have one or two bananas that go past the edible point. They just get too ripe before someone eats them. I've tried buying one or two less bananas each week, but then we run out. Go figure.

Anyway, those extra ripe bananas are still good for baking and cooking. I just don't cook them right away. Some people put bananas in the freezer in their peels. I prefer to peel them and put in a sandwich baggie then in the freezer.

They don't come out pretty. It seems like a yucky mess:

I usually put two bananas in sandwich baggie and find that's just enough for a loaf of banana bread. Here's how I make mine:

Preheat oven to 350 degrees. In Kitchen Aid mixer, with flat beater, beat 1 1/4 cup sugar with 1/2 cup butter or margarine. Stop, scrape bowl and add 2 eggs, 1/2 cup milk, and 1 teaspoon vanilla, beat and scrape. Add the defrosted baggie of 2 bananas and let the mixer do the mashing. Add 1 teaspoon baking soda, 1 teaspoon salt, and 2 1/2 cups flour. Scrape the sides of the bowl a few times and mix until blended.

Pour into a loaf pan that has been sprayed with cooking spray. Bake at 350 degrees for 1 1/4 hours or until toothpick inserted in the center comes out clean.

I made a double batch. One, we ate for breakfast and snacks, the other I cut into toddler meal-sized slices, put in sandwich baggies, then into the freezer. It will be easy to defrost for snacks or to add to a meal.

The frozen bananas can be added to smoothies or used in banana muffins or pancakes, or other recipes.

This post is being linked to:

• Monday Munchies at OuR kRaZy KiTcHeN
  
• 'Tempt My Tummy Tuesdays at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table at All The Small Stuff