We’ve been in de-junking and organizing mode for the past couple of weeks. The garage was a WRECK. We have the biggest recycling can that you can get, the same size as the garbage can, and yet it was filling up days before our pick up day.
Logan was intent that we not throw anything away that was recycling, so he decided that he would save it for next week. And so the cycle would repeat.
You can imagine what our garage looked like littered with milk jugs, cardboard boxes, and other recyclables. Not that his motivation or ambition were bad things, but the place was a mess, and it was actually starting to smell a bit too. Not that you wanted to know that last part since this is a blog about food and all.
We finally got the last of it under control last weekend. Put up a second shelving unit. Made a couple trips to Goodwill and a trip with a trunk full of broken down cardboard boxes to the recycling place.
I figured…why stop at the garage? Yes, I am crazy. No, I am not nesting. Now that the garage was all nice and we had a new shelving unit with space, I decided I’d put some of the appliances I am not willing to get rid of but take up precious kitchen cabinet space on the garage shelves. Things like the ice cream maker, the Bosch mixer, and the Nutrimill Grain Mill. That freed up a ton of cabinet space for me.
And again, I thought…why stop at the cabinets? So I cleaned out the fridge. And then the freezer. And that is where I found 8, yes EIGHT, brown bananas that had been tossed inside for later use. Uhhhh. Problem!
And now the problem is solved. So in a round about way I have Logan to thank for this recipe. Because if we hadn’t cleaned our disaster of a garage I wouldn’t have cleaned out the cabinets and if I hadn’t cleaned out the cabinets I probably wouldn’t have cleaned out the freezer either. Sort of an “If you Give a Mouse a Cookie” chain of events.
It’s worth mentioning that this is a very yummy solution to the overripe banana problem. Even if you don’t like bananas. I would know. Because I definitely do not like bananas. Which is probably why we had so many extra in the first place.
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- 3/4 cup cup all-purpose flour
- 3/4 cup cup whole wheat flour
- 1/4 cup barley flour
- 1/4 cup oat flour
- 1/4 cup cold milled flax
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup brown sugar
- 1/4 cup butter, melted
- 3/4 cup vanilla yogurt
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1 1/2 cup ripe bananas, pureed
- Preheat the oven to 375 degrees F.
- In a medium-large mixing bowl combine the flour through brown sugar. Stir well. In a small bowl, combine the butter though pureed bananas. Mix well.
- Make a well in the center of the dry ingredients. Pour in the liquids and stir with a wooden spoon until mixed. Don't over beat, just stir until it is combined and there are no dry spots left.
- Divide batter between 1 or 2 greased loaf pans, depending on the size you have. I have a nice medium sized one that fits almost all the batter in. Then with the little bit extra I make 4 muffins for Logan because he prefers it that way. I prefer it as the bread because it gets a nice crust on top.
- Bake at 375 degrees F for40-60 minutes, or until a toothpick comes out clean. The muffins will take about 15 minutes.
- I served it with a little bit of strawberry cream cheese (just puree a bit of strawberry jam, cream cheese, and a touch of sugar).
I puree the banana instead of mashing it because I don't like bananas and I don't enjoy chunks of banana in my banana bread. Feel free to mash if you prefer it that way.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 230Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 42mgSodium 275mgCarbohydrates 39gFiber 3gSugar 20gProtein 5g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.