There are two types of banana eaters in this world. Those who eat them green and those who eat them ripe. In our household, we make use of bananas over the entire color spectrum. I buy them so green it makes my teeth hurt just thinking about taking a bite. Jim and Sam will only snack on them at this point. When they soften and sweeten a bit, provided there are any left, I start slicing them for my morning oatmeal.
Occasionally, a few cross over to the Dark Side. It’s the only fruit I know of that maintains its usefulness well past its prime. In other words, they blacken to the point of being only fit for mashing and blending. Sliced and frozen they makes terrific faux “ice cream” and “frozen yogurt”. But ask anyone what to do with old bananas, and I’m fairly certain the answer will be the same.
Recipes abound, but if you’re trying to shore up nutritional content, you can make a better than average version without a lot of fuss. One that works equally well served with breakfast, tucked in a lunch box or presented as dessert.
The following recipe came together with the help of an old copy of the cookbook, Laurel’s Kitchen. It was developed after I had mashed my bananas and before I realized that I was completely out of butter and eggs.
(Healthier) Banana Bread
- 3 super ripe bananas
- 1 small lemon, juiced
- 1/3 cup oil
- 1/4 cup brown sugar
- 1 1/2 cups whole wheat flour (or a blend with whole wheat pastry flour)
- 1/2 cup untoasted wheat germ
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
Mash bananas with lemon juice.
Whip oil and sugar well and mix in banana mixture.
Sift together all dry ingredients. Then add to wet mixture.
Spoon batter into a small greased loaf pan and bake at 375 degrees for approximately 30 to 35 minutes. If you slide a knife in the middle and it comes out with only a few crumbs attached, it’s done!
Let completely cool on a rack (if you can wait that long) before slicing. In the morning it’s good with a schmear of peanut butter or cream cheese. Just sweet enough.