Sometimes you have to go back to the classics, and that’s just what this banana bread does. Say you bought some bananas for $.19 at Trader Joe’s last weekend and didn’t have a chance to eat them, but don’t want to waste them, (ahem, yes, I’m speaking from experience) then this is perfect recipe to use them up.
- 1/2 cup sugar
- 1 1/5 cups of flour
- 1 tsp baking soda
- Dash of salt
- 3 bananas, mashed
- 1/3 cup butter, softened
- 1 medium egg
- 1/2 cup roughly chopped walnuts
Preheat your oven to 350 and grease a bread pan. In a mixer, whisk together the sugar, flour, baking soda and salt. Add in the bananas, butter, and egg. Continue to whisk until fully combined into a batter. Fold in the walnuts, and pour in to the bread pan.
Bake for 1 hour and 10 minutes. A toothpick should come out clean when inserted in the middle. Let cool for a couple of minutes before digging in.
Happy Eating, XO.
Remember that healthy kick I told you about in the green bean fries post? Well I’m still on it! But as you all probably know by now, I also have a real sweet tooth. I couldn’t stay away from it for long! The solution? Homemade ice cream. What’s even “sweeter” about this recipe is that it’s only three ingredients! (Get it?! Sorry…I can’t help myself sometimes.)
- 2 Bananas
- 1/2 cup of cocoa powder (I promise we’ll give you more recipes with cocoa powder in it since it’s probably not something you use very often.)
- 3 spoonfuls of creamy peanut butter
Freeze the bananas for at least an hour (the longer you freeze them, the thicker the ice cream will be). When they’re “done” drop them in to a food processor or magic bullet (the thing for food people!), along with the peanut butter. Once the bananas and PB are blended, slowly mix in the cocoa powder.
I suggest serving it immediately. But if you have leftovers like I did (score!), you can store them in the freezer for later. I put them in individual cups so I could “grab them and go”.
Happy Eating, XO