What to do with that banana that's turned all brown and mushy? Don't throw it away like Endika almost did with mine. Instead, make banana bread! Those "bad" brown bananas are the perfect candidates for banana bread because they're sweeter than their fresher, yellow-green counterparts. Plus, to make it, you've gotta mash the bananas up anyway, so the mushy texture actually lends itself quite well to that.
In searching for a healthier way to make banana bread, I came across this recipe for Eileen's Best Banana Bread on the Cooking Light website. Much to my surprise, I was able to find both whole wheat flower and fIaxseed at CARREFOUR, so I followed the recipe nearly exactly with a couple of tiny changes.
To cut the amount of oil used from 1/4 cup to about a tablespoon, I added an extra half to quarter cup of mashed bananas and a few extra teaspoons of plain yogurt (also, I used Greek yogurt instead of regular...don't know how using regular yogurt might have affected it). Depending upon how ripe your bananas are (the riper they are the sweeter they are), you can also cut down on the amount of sugar used. Using one super-ripe, completely brown banana and the rest still a little green a the top, I was able to use a half cup instead of the recommended 3/4 cup, and my final product was plenty sweet. Also, I added about a teaspoon of vanilla, a teaspoon of cinnamon, and a half teaspoon of nutmeg.
Before 2 days ago, I had never made banana bread, so I can't say whether or not this is the best recipe but it is certainly healthier. And the results were LEGIT. It turned out really moist and the consistency was perfect. Even Endika, who swore he wouldn't as much as try it since I had added the banana that was SUPER-PODRIDO (super-rotten), ended up liking it. Give this recipe a shot the next time you let your bananas sit for too long!
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