Tonight I came home from my Tuesday two-a-day and headed directly for the kitchen to make my lunch for tomorrow. Even though what I really wanted to do was face plant in my bed. As I reached for my bananas in the fruit basket, I realized that all three of my bananas were pretty much bad. Brown. Mushy. And was that really just a fruit fly swarming over them?
If you know me, you know how much I hate, hate, HATE – wasting food. Throwing away food, especially produce, grinds my gears. SO MUCH.
So I sucked it up and went on a mission to salvage my three bananas.
I dug through the cabinets and realized (phew!) that I had enough ingredients to make banana bread. Special thanks / blog shout out to my roomie Slesh who kindly let me borrow 2 cups of wheat flour and 1/3 cup of her yogurt. I owe you!
Question for my followers (leave a comment) – how do you typically salvage produce or other food that you know will go bad?!
Here’s the recipe!
- 2 cups all-purpose flour (I substituted wheat flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1.5 cups mashed ripe bananas, about 3 (PERFECT!)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- Cooking spray
- Preheat oven to 350.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt. Stir with a whisk.
- Place sugar and butter in large bowl, and beat with a mixer at medium speed until well blended.
- Add the eggs, 1 at a time, beating well after each addition.
- Add banana, yogurt, and vanilla; beat until blended.
- Add flour mixture; beat at low speed just until moist.
- Spoon batter into an 8.5 x 4.5 inch loaf pan coated with cooking spray. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely.
Now I can faceplant – after finishing my late night snack of course. 🙂