I buy bananas because I think I should. I know that they are good for me. And, yes, I should eat them. I should perfectly time that millisecond when they go from unripened to ripe. But I don’t.
I walk past them in their bowl and inevitably don’t touch them until they are so ripe the entire apartment smells like bananas. And that is the moment when I get to turn my good intentions into banana bread.
I don’t have a go-to banana bread recipe yet, so as I watched them brown – this time an entire bunch, I literally did not eat a one – I started hunting for another recipe to try. I found this one for Jacked-Up Banana Bread on Smitten Kitchen and it called for BOURBON. Dealsies.
Obviously, it was great. Lots of flavor and probably what every little banana on the shelf dreams of becoming. The consistency in my loaf was good, although it turned out a bit shorter and denser than other recipes I’ve used. But, it has bourbon in it .. so really, why complain?
Banana-waster tip: Sometimes, I go crazy with the banana eating and only have 1 or 2 left turn brown in their bowl. Did you know that you can toss an over-ripened bananas in the freezer (peel and all)? They turn black (they’re supposed to) and are so mushy and really, pretty gross, but they are the best for banana bread.
