I haven’t baked in a very long time, possibly since Christmas, mostly because I’ve been on a health kick and trying to cut down on sugar and carbs. This doesn’t mean I have been successful at it, because I can’t go without having a piece of chocolate here and there and a dessert when dining out. Ha!
This weekend I broke my “baking fast” and whipped up something nice to go with tea. I had quite a few organic bananas going overripe, and even though I’d been (unsuccessfully) telling the husband to eat them, they were starting to turn very spotty for my taste.
What’s the better way to use up very ripe bananas? A banana loaf! This easy recipe benefits from not using milk at all, as the mashed bananas already give it a moist consistency.