Wondering what to do with those brown bananas that are starting to attract fruit flies? Well one concept is to peel them and freeze them for smoothies, but an even better idea is to make these breakfast bars from Gooseberry Patch.
- 2 cups flour
- 1 1/4 cups sugar
- 2 tsp. baking soda
- 1/4 tsp. salt
- 2 ripe bananas, mashed
- 3/4 cup shortening
- 4 eggs
- 2 tsp. vanilla extract
- Powdered sugar
Mix your dry ingredients in one bowl: flour, sugar, baking soda, salt. In another bowl mash together the wet ingredients: bananas, shortening, eggs, vanilla.
Next, combine the wet ingredients with the dry until the flour mixture is just moistened.
Grease a 13″ x 9″ pan and pour the batter in, spreading out evenly. Bake in the oven at 350 degrees Farenheit for approximately 20 minutes.
When cool, cut into squares and serve using a sifter to sprinkle fresh powdered sugar on top.
Another topping option I didn’t make because I was out of cream cheese, and not feeling like a 20 minute drive to the store, is cream cheese frosting. All you need to do is cream together one package of cream cheese, a stick of butter, 2 cups of confectioners’ sugar and 1 tsp. of vanilla extract. Then top the frosting with chopped walnuts for an extra nutty crunch.
I’ve never had banana bread this moist, fluffy or tasty before. The top stays sticky where the sugar seems to rise and sit. The inside is extremely light and fluffy, unlike most banana breads, which are a little dense. It’s not over-filling and makes a larger quantity than a small bread pan would. My mom suggested it needed walnuts, which, if you make it with the cream cheese frosting, would be the cherry topping of the sundae. It’s an easy, grab-and-go breakfast for the week.