What do you do with bananas that are too dark, past their prime? We either bake them or freeze them for later baking. If they achieve blackness, they're perfect for banana bread like this one.
This simple recipe makes a moist, but not soggy, quick bread that is perfect on its own, or toasted and spread with butter, or nut butter like almond or cashew. It packs well in school lunches (or in your own!) and makes a terrific and relatively healthy after school snack.
In the loaf pictured here, we added walnuts, but you can easily add pecans, chocolate chips or dried fruit to the recipe. We've even added blueberries - and it was delicious! We usually sprinkle some of the add-ins on top, but it's not necessary.
We've found that, unlike many quick breads, this recipe actually benefits from using a stand mixer. It allows you to get the banana well-incorporated, so there aren't any gooey spots.
We're not sure where this recipe originated, and we've since changed it a bit to suit out tastes. We think your family will like it, too!
*If you don't have buttermilk, make your own by adding a 1/2 teaspoon of white vinegar to the milk and let it sit for 10 minutes or so.
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