I sometimes have the best intentions to use the food that I buy. I got a great deal on bananas and bought too many. They sat on the counter and I kept looking thinking I will use them tomorrow. I opened one and even though the outside looked ugly, the they were fine on the inside. So about 9:00 at night, I decided that it was either now or never for these bananas.
Since I only make these mini banana breads when I have bananas that are going to end up in the trash, I call them Waste Not Banana Breads.
2 Large Eggs, beaten
2 Cups of Flour
1 teaspoon banking soda
1/4 teaspoon salt
1/2 cup butter
3/4 – 1 cup brown sugar (depending on how sweet you like them)
5-7 overripe bananas
1. Preheat oven to 350 Degrees. Grease pan. I chose to use a fluted mini cake pan. I like these to be almost like muffins.
2. Mash bananas until they are a lumpy, but creamy texture. If you bananas are not ripe enough, you will not get the creamy texture.
2. Combine flour, baking soda and salt. In a separate bowl, cream together brown sugar and butter. Stir in the eggs and bananas. Stir banana mixture into flour mixture. Do not beat, stir just enough to moisten.
3. Pour batter into pan. Cook 40-45 minutes for mini breads, cook 60 to 65 minutes for a loaf pan pr until a toothpick inserted into the center comes out clean.
So what tips do you have to use fruits and/or vegetables before they go bad?