I love bananas in every stage of ripeness, but there is a certain magic quality that brown bananas have, full of sweetness and possibility. My favorite use for ripe bananas has always been banana bread, mostly because there are so many different recipes out there to try and they’re all fairly adaptable.
As a bonus (thanks to my delayed posting), I’m also covering a recipe for banana oat bars that is simple and gluten free.
I’m always at a bit of a loss when it comes to figuring out what to do with leftovers. Sure, you can pop them in the microwave and eat them again, but then you’re really just eating a sub-par version of the thing you ate the day before. (Unless you had soup. That reheats like…
Since we’re all friends here, I have a bit of a confession to make: I am a banana bread-aholic. It has come to the point where I often buy bananas with the hope that no one in the house will eat them. I place them carefully behind the knife block or next to more appealing…