I hoard bananas and let them turn black. Then I put said black bananas in my freezer (to Boyfriend's dismay) and leave them there for about 6 months while I pretend that I'm going to make banana bread every weekend.
Well.....consider this "once every 6 months".
Here's the recipe I used
Healthy Banana Bread
Combine in a large bowl:
2 c flour
1/2 tsp salt
1/2 tsp soda
1 tsp baking powder
3 lg very ripe bananas (about 1&1/2c) - mashed
*1/2 c brown sugar or sucanat
1/2 c milk or substitute
zest of a lemon or orange (optional)
2 tsp vanilla or 1 Tbsp dark rum
Mix wet and dry until just incorporated.
Pour into a generously greased and dusted loaf pan - any smallish pan will work.
Bake at 350 for about 50 min - a toothpick inserted in center should come out clean.
Wait 10 minutes before removing from pan and placing on a rack to cool.
* For sugar-free or a lower-sugar banana bread, replace the sugar with 1/3c of unsweetened fruit juice concentrate (apple, orange, white grape), agave syrup, maple syrup or honey.