The next time you see overly ripe organic bananas on sale, buy a bunch or two and make some BANANA BREAD. You can also peel some and freeze them for use in making smoothies. They are sweeter and more easily digestible when the skins are beginning to turn brown and show no more green. Brown spots on the skin are a good thing. If any bad spots are on the banana itself, just scoop them off.
Wet Ingredients
2 — ripe bananas, mashed
1 cup — water
3/4 cup — Sucanat
1/2 cup — sunflower oil
1 teaspoon — vanilla
Sprinkle — salt
Dry Ingredients
Wet Ingredients
2 — ripe bananas, mashed
1 cup — water
3/4 cup — Sucanat
1/2 cup — sunflower oil
1 teaspoon — vanilla
Sprinkle — salt
Dry Ingredients
2 cups — whole wheat pastry flour
3/4 Tablespoon — non-aluminum baking powder (like Rumford)
3/4 Tablespoon — non-aluminum baking powder (like Rumford)
Method
To make banana bread, preheat the oven to 350F degrees and oil a medium-sized loaf pan, though this could also be made in a cake pan if that's all you have. Just cook it for a shorter amount of time.
