I have a foodie confession: While I do like fruit, I almost never eat it in its full form. I try -- really I do. I buy fruit and eat some nibbles, but before I get to the rest, it inevitably goes bad and I have to either have to throw it into a smoothie pronto, or freeze it for a smoothie later. But that's not the case with my beloved banana.
Banana is the wonderful fruit that's good even when it's bad. The blacker and more shriveled that the skin is, the better it is for baking up a batch of banana bread. I picked some up a few weeks ago, with the best of intentions, but they went black before I could eat them. But they're bananas! So, no matter how hot my apartment was, I knew what I had to do.
As if that wasn't good enough -- recipes that allow you to make the most of fruit going bad -- banana bread is one of the easiest and most forgiving foods to bake. The above was whipped up half-assed. I doubled my recipe. I didn't level off my measurements. I smushed and mixed it all together in the end with a potato masher. But still, the end result was a nice warm cakey bread with a little bit of melting butter.
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