I love bananas. They are a quick & easy snack on the go, throw one in your bag and you’re set for later.
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I put them in my cereal:

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At work I freeze a bunch up in small baggies– to be added to a protein shake as my “2nd” breakfast or lunch. Yum Yum! It’s like having a milkshake!

But when the time comes and they are past the “point of no return” (this happens quickly)………which for me is as soon as I see brown spots happening. My gag reflex starts and I can’t eat them once that happens (I know, I know….more flavour blah blah blah….but for me-YUCK!).

This is what I do with the bananas that we weren’t quick enough to eat (even for the brown spotted eaters in the family). I make banana bread or muffins. No one ever complains about that! 🙂

Yup. These bananas are only good for…..Banana Bread!

My friend Deb gave me this recipe years ago:
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Deb’s Banana Loaf

1. Preheat oven to 325 degrees

2. In a large bowl, cream butter, sugar, eggs.

2. In a separate small bowl, peel the bananas and using a fork-“mush” them up…blend the milk in afterwards. Add to the egg mix and stir.

3. In a separate bowl-add the baking soda, flour, salt. Stir. Add into the wet mix & combine well.

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Add secret ingredient:

Secret ingredient

*If making into a loaf: line pan with parchment paper and bake for 1 hour
*If making into muffins: line pan with paper cups and bake for 24 minutes

At the end of the cooking time, they should be a nice golden colour:

Cool on rack……

Get a big glass of milk or that cup of coffee and ENJOY!