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Hey don't throw out those brown bananas! By Renee Leventon
Have you ever bought a bundle of bananas and they start browning before you are able to finish them? Well, overly ripe bananas are perfect ingredients to baking the most delicious banana bread! The moist cake like bread is an easy creation, and ensures that no banana will go to waste when they lose their yellow coloring. This treat would not have been possible if it was not for Alexander the Great and his army discovering bananas in India during the fourth century BC. Alexander and his army loved the taste of bananas so much that they organized a transportation trade system for the bananas to be exported to the Greeks. The popularization of the new found fruit grew and banana fritters, banana boats, and banana dishes became common among the Greeks. Around the 1830’s, bananas made their way into the New York and Boston markets. When refrigeration systems were invented people really started buying bananas, and housewives used bananas in snacks, meals, and desserts. Then, in the 1900’s banana recipes were published, the most famous one being banana bread. Its first appearance was in the 1933 Pillsbury cookbook, Balanced Recipes. Today, banana bread is good for all meals and occasions. It makes for the perfect gift to show someone that they are appreciated, or to fill your stomach with joy. -BANANA BREAD RECIPEINGREDIENTS: * 2 bananas * ½ teaspoon salt * ½ cup milk * ½ teaspoon baking soda * ½ cup vegetable oil * 2 cups all-purpose flour * 1¼ cup sugar * ¼ teaspoon cinnamon * 2 cups of nuts or blueberries (if desired)
INSTRUCTIONS: *Preheat oven to 350 degrees* 1. Grease and flour dust a 9” x 5” bread pan. 2. In a medium size bowl, mash bananas well with a potato masher. 3. Add remaining ingredients to the mashed bananas, and mix until well blended. 4. Pour mixture into pan. 5. Bake for an hour, or until golden brown 6. Serve with butter, cream cheese, or eat plain.
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