I tend to be really skeptical of people who don’t like bananas. In Puerto Rico, we grew up eating bananas, all kinds in fact, some that taste like apple, some that are purple, some that look like little fat fingers. With all of those bananas nice and ripe it’s a good idea to figure out what to do with them.
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Many Americans throw bananas away when they get a little brown, but please don’t! I beg you! Those brown, speckled bananas are packed with flavor! Here is one of my favorite ways to use them. Nice and ripe!
BANANA BREAD WITH HONEY, FRESH BANANAS & PECANS
4 ripe (spotted) bananas, mashed
1½ C Flour
1 C Sugar
1/3 C Salted butter, melted
1 Tsp Baking soda
1 Tsp Cinnamon
½ Tsp Nutmeg
½ Tsp Ginger
1 Tsp Vanilla extract
¼ Tsp or pinch of chocolate chile powder (optional)
Pinch of salt
Fresh Bananas, sliced for a garnish
- Preheat oven to 350º.
- Peel and slice bananas.
- Mash bananas with wooden spoon.
- Add melted butter, spices, baking soda, sugar, and salt. Mix.
- Add flour. Mix.
- Pour into buttered loaf pan.
- Cook in oven for 60 mins. Check after 50 mins (insert toothpick; should come out clean.) May need to cover with aluminum foil if center is not cooked, but edges are golden.
- Remove from pan. Slice and serve with fresh bananas, honey, and chopped pecans.