Double-Double Banana Bread 🍌🍞

Today I read a study that concluded Britons throw away over 1.4 million bananas EVERY DAY. That’s an insane amount of food waste! One of the benefits of small-space living is that I also have very little space for food storage. I do my shopping on Saturdays with a full-list of what I need for the week including dinner and lunch recipes. I only buy what’s on the list and rarely throw away spoiled food.

But bananas… welllllllll. For one, I absolutely HATE yellow bananas. Yeah, you heard me. Ripe bananas are disgusting. I only eat a banana if it’s nice and firm with a tinge of green. My husband insists on yellow bananas, however. So guess what? Sometimes they get spotty because he doesn’t eat his yellow bananas. So I’m glad I found this recipe that takes extra, double, MASSIVE amounts of overrripe banana. Our family is solving the world’s food waste problem one banana at a time!


How To:Β 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan, or use a silicone pan for easier cleanup.Β 
  2. Mix together flour, baking soda and salt in a large bowl. Separately, cream together the butter and brown sugar. Stir in eggs and mashed bananas until blended.
  3. Stir banana mix into flour mix just until your dry ingredients are well moistened. Pour batter into loaf pan.
  4. Bake forΒ 1 hour or until a toothpick comes out clean. Let bread cool and then devour with butter or – my personal fave – honey! 🍌 🍞 🍯

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