I have a tendency to either not buy enough or way too many bananas. Somehow we can't get into the groove with these delicious little fruits. Personally, I like them when the tips are green, but the center is yellow. Not a freckle to be seen. My husband used to tease me, saying I was going to be poisoned. He favors a "perfectly ripe banana," with abundant freckling and a sweet inner fruit. (Blech! Mush!) Either way, we've missed the mark on both our preferences. And, while the kids will eat bananas in any way, shape, or form, I thought it was the perfect opportunity to bake some banana bread. If you wait until the next day to slice them, they become a bit easier to cut thin. Add a smear of peanut butter and you have a great lunch sandwich.
2 cups all purpose gluten free flour 1 1/2 tsp baking powder1/2 tsp baking soda
1/2 tsp cinnamon
a few grates of fresh nutmeg
2 eggs or egg replacer
about 4 large, ripe bananas
1 cup of brown sugar
1/2 cup of oil (or unsweetened apple sauce)
Mix it. Do we need directions for this part? My kids just dump it all in a bowl and turn on the kitchenaid. It's that easy. Nothing to sort or sift or any of that nonsense. One bowl. Mix. Done. I have two great loaf pans, probably from Target, that are wicked heavy. I spray them with nonstick cooking spray ahead of time (Trader Joe's) and divide the batter in half. Bake at 350° for around 40 minutes.
Flip them out onto a cooling rack and try to not eat the whole loaf before it cools, I dare you.