The other day, Anna decided that she wanted to eat a banana. Without telling anyone, she scooted a stool over and climbed on top of the counter to get one and evidently had some issues detaching the banana stems from each other. When I happened by the scene, she had pulled the entire bunch of bananas apart where the stem reaches the peel (and exposing a bit of the banana guts). Needless-to-say, I was a little upset because she effectively wasted the bananas. There was no way we would be able to eat them before they went bad from exposure. I threw them in the fridge in hopes of figuring something out. And then it hit me – let’s make banana bread!
Servings = 8
Weight Watchers Points+ = 8
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 cup butter
- 3/4 cup packed brown sugar
- 2 eggs, beaten
- 3 bananas, mashed
Heat oven to 350°.
Lightly grease a 9×5 loaf pan.
In a large bowl, combine flour, baking soda, salt, and cinnamon.
In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
Add flour mixture to banana mixture. Stir until just moistened. Pour batter into loaf pan.
Bake for 60 to 65 minutes until a toothpick comes out clean when inserted. Allow to cool for several minutes.
Eat straight from the pan with your bare hands… (okay, that’s up to you. I’m not one to judge.)