Inevitably, we always end up with a bunch of bananas on the counter that are over-ripe. There are many different ways you can use them: banana muffins, banana pudding, banana cream pie. All of these get better the riper the banana. But, by far, my favorite recipe to use over-ripe bananas in, is this recipe I found at foodnetwork.com.
I follow the base of this recipe to the tee – as you should for any dessert. But, I have found that you can adjust the amount of bananas a bit, remove one or add an extra, it doesn’t seem to affect the end result: an amazingly moist, satisfying, not-overly-sweet, version of an American favorite. The only way I know to make it better is to add a couple handfuls of chocolate chips to the batter. What can be better than bananas, nuts, and chocolate in a cake-like bread? Not much, unless you warm up a slice and add a pat of butter.
I have five over-ripe bananas sitting on my counter right now….
….and tonight I used them!
Once again, the recipe proved to be simple & adaptable! I realized I didn’t have creme fresh OR sour cream, so I had to get crafty. This is where it comes in handy to have a 1-year old in the house, because I found the perfect substitute: YoBaby whole milk banana yogurt! I made a double batch tonight, so one full container equaled about 4 tbsp, which was the exact right amount for this recipe. I love it when a plan comes together.
One hour & fifteen minutes later….