The best thing to do with browning bananas that are no good to eat anymore is to turn them into cake. This recipe is from Martha Stewart. I used Greek yogurt instead of sour cream and it turned out wonderfully moist. I also didn't put any nuts in my banana bread. Since the pan I used was the kind with the hole in the middle the cooking time was reduced to 40 minutes.
1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (that’s about 3)
1/2 cup sour cream (or Greek yogurt)
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans
I love to make food and to eat. I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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