Have I ever mentioned that I love to eat bananas? To fuel my habit of eating them, I almost always buy more than I can eat before they go bad. Rather than putting them out into the compost where the rats will eat them, I throw them in the freezer once they are over-ripe.
Then every so often, I make them into some of the best banana bread I’ve ever tasted. I always make two loaves at a time. The best part of that banana bread is the fact that it’s semi-healthy because you use yogurt instead of butter. To make this delicious bread, I follow a recipe from Craftzine but I go heavy on the bananas, lighter on the nutmeg, and heavy on the cinnamon and ginger. The ginger gives the bread a nice bite.
First, I defrost 8 or more bananas (in case some aren’t good enough to use). I used to peel them while frozen but after a while my fingers were way too cold.
Eww… frozen and now defrosted bananas
All the ingredients ready for mixing:
The finished batter:
And after baking for an hour, the delicious product, so good that we eat some right away:
Laura Makes 