I just can’t eat over-ripe bananas
In my house, we either have too many bananas or none. When we have too many, they move from perfect to only-good-for-baking overnight. I talked about making frozen bananas on a previous post, but this time I wanted something different.
My hubby makes a fantastic chocolate chip banana bread, but that is his concoction, and I could never compete. I searched for a recipe that made a small amount, needed bananas, didn’t include chocolate, and could be made with ingredients I had in my pantry.
My go-to recipe website is Taste of Home, and it didn’t disappoint. I saved about ten different recipes and chose one to make with my bananas.
Banana Bread Snack Cake was simple to fix, made just the right amount for two people, and turned out delicious. I topped mine with vanilla frosting because I had a can that needed to be used up, but it would be great without it. You could add chocolate chips or nuts if you wanted. (I posted the recipe below, or you can find it online here.)
If you are looking for a way to use an over-ripe banana, I recommend Banana Bread Snack Cake. It is easy enough for everyday and fancy enough for company or a party.
Taste of Home’s Banana Bread Snack Cake
Total Time Prep: 10 min. Bake: 30 min. + cooling
Makes 9 servings
Ingredients
• 1-2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup packed brown sugar
• 1/2 cup water
• 1/3 cup mashed ripe bananas (about 1 small)
• 1/3 cup canola oil
• 1/2 teaspoon vanilla extract
• Confectioners’ sugar
Directions
• Preheat oven to 350. In a bowl, combine flour and baking soda. In another bowl, whisk brown sugar, water, banana, oil, and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 8-in. square baking pan.
• Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack. Dust with confectioners’ sugar.
Nutrition Facts
1 piece: 259 calories, 9g fat (1g saturated fat), 0 cholesterol, 147mg sodium, 44g carbohydrate (25g sugars, 1g fiber), 3g protein.