I’m horrified to report that as a child, I didn’t care for banana bread. I don’t know what about it displeased me, but frankly, I was a fairly picky eater for many years and shunned off a number of foods that I now find delicious. Lately, we’ve been on a bit of a banana kick in our house, but we inevitably end up with a couple of bananas that reach their prime too quickly and end up getting blacker and more shriveled on the counter as the days go by. Fortunately, the cooking gods have a perfect solution for this problem. As bananas ripen and their sweetness becomes far too over-powering to eat them on their own, they become the perfect mix in for a loaf of sweet, tangy, breakfast bread.
There are a few things I really like about making banana bread. One, I hate wasting food, so I find it extremely satisfying to re-purpose over-ripe fruit to make something new and magical out of them. Two, this old recipe (given to me from my mother, who got it from HER great-grandmother) is extremely straight forward. The ingredients are quite basic, and the instructions are fast and easy. No complicated folding, alternating, sifting, or resting required.