B-A-N-A-N-A-S
I have been using overripe bananas forever. I freeze them in the skins, the run them underwater to peel, then bag the fruit and refreeze in recipe portions, or for smoothies. Great for both.I've been making a banana bread recipe for nearly 30 years that has only minor variations from this, and it is fantastic every time. Two big variations i have had to incorporate were to make it dairy-free for my lactose intolerant husband.
So good and easy! I live in a tiny NYC apartment and whipped the wet ingredients in a BLENDER and it's still the best banana bread I've ever made. Honestly,"BAs Best" is usually the most foolproof and delicious way to do something. This one will not disappoint!Wow! As always BA, you never cease to help me make life beautiful. I sprinkled a little turbinado sugar on the top before baking this. I used the marscarpone cheese and it made it just wonderful.
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