If you're like me, you have good intentions when buying produce. We always intend to eat everything we buy, but sometimes things spoil before we can eat them up. The nice thing about bananas (besides their price tag) is that even when they get beyond the point where your family wants to eat them, you can turn them into banana bread. You can even put them in the freezer when they turn brown to use in banana bread later, when you have time to bake (they freeze well, although their consistency changes slightly. It will be undetectable if you're making baked goods).
This is a recipe handed down to me from my grandmother to my mom, and then to me. The original recipe calls for 2 C. flour, but I like to add a little bit of whole wheat flour for an added nutty texture. Enjoy!
3 ripe bananas, mashed
2 eggs, beaten
1/2 C. shortening (I use margarine, softened)
1 C. sugar
1 1/2 C. white flour
1/2 C. whole wheat flour
3 Tbsp. milk
3/4 tsp. baking powder
1 tsp. baking soda
Preheat oven to 350 degrees. Mix all ingredients until well combined. Grease and flour a loaf pan, then pour in batter. Bake for one hour or until bread is lightly browned on top and baked entirely through.