Our family seems to go on runs of eating bananas. We’ll go through ten in three days and buy more but then only eat a few the rest of the week as the brown speckles continue to accumulate.
My go-to for using up brown bananas is a quick bread but I’ve yet to really hit on a home run recipe that isn’t overly loaded with sugar but still tastes good. Adapted from Triathlete magazine this one has a bunch of ingredients but is packed with potassium, healthy fats and protein. It’s moist, airy, fluffy, delicious, sort of nutritious and very satisfying.
One of my jobs for the Friendsgiving Potluck was to bring the bread. I originally planned to make Parker House rolls, biscuits and an herbed focaccia, but at the last minute switched out the focaccia for some cornbread.
So of course, the cornbread ended up being the hot commodity. People going so far as to take half eaten nubs off discarded kid’s plates to get a taste.
First, of all any recipe that not only includes beer, but includes it prominently in the title definitely has my attention.
Second, this incredibly simple bread is easy to make and tastes like Thanksgiving.
Third, do you really need another reason to make this quick bread?
The slowly spotting bananas had been staring at me from the counter for three days, looking more brown and pathetic every day. I could no longer trick the girls into eating them and even though I knew they were better for me the browner they became, they had passed the point of no return for me, too. Something had to be done about this fruit before they liquefied on the counter.