Go Bananas

Bananas are probably my all-time favorite fruit.  To me, perfect bananas look like the picture above.  Not too big, not too small, bright yellow with a hint of green, almost on the under-ripe side and very firm.  If every banana stayed like this, I'd eat two of them every single day...I've seen me do it.  The problem is that they ripen way too quickly and that seriously drives me bananas.  I'll get a perfect bunch at the store on a Sunday and by Wednesday they're too ripe and I want nothing to do with them.  I can't stand when they get mushy, start to get those nasty brown spots or begin to bruise.  Why isn't there was a way, short of hitting the store every other day, to have a perfectly ripe banana whenever I want one?  The one and only plus of having bananas that are too ripe is that they make for really great banana bread...another favorite of mine.  So I guess in the grand scheme of things, having over-ripe bananas isn't the worst thing in the world.

Yuck, Yuck!  Who can eat a banana that looks like this???? Not me!

Momma D.'s World Famous Banana Bread

Ray's mom taught me how to make her World Famous Banana Bread when she was here for a visit last year. There were a few ripe bananas laying around the kitchen and decided to make a loaf this evening. A telephone call was made to obtained permission to write this post get clearance to publish Momma D.'s super secret recipe. It is the best & easiest banana bread that I've made and turns out delicious every time.

Ingredients:
3 or 4 ripe mashed bananas
1/3 cup melted butter
1 1/2 cup flour
3/4 cup sugar
1 egg beaten
1 tsp vanilla
1 tsp baking soda
pinch salt

Preheat oven to 350 degrees and grease a bread pan. Stir all ingredients in a medium bowl with a wooden spoon, do not over stir. Pour batter into bread pan and bake for 1 hour or until center is done.