In the summer time it seems like bananas turn soft and mushy no sooner than you get them home from the grocery store.
When I see we aren't going to beat the banana clock, and eat them before they go bad, I peel them and put them in containers in the freezer.
There they stay, until I decide to use them in some fattening recipe.
Banana Sour Cream Bread
3/4 cups butter, softened
3 cups sugar
6 very ripe bananas, mashed
16 oz. container sour cream
2 tsp. vanilla extract
4 1/2 cups flour
3 tsp baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 cup chopped walnuts
Preheat oven to 300 degrees. (yes, only 300 degrees...this keeps the outside edges from getting too brown before the center is done).
Grease four 7"x 3" loaf pans.
Cream butter and sugar, add eggs. Mix in mashed bananas, sour cream and vanilla.
Measure flour into a separate bowl, then add baking soda, salt and cinnamon. Stir to mix well, then blend into banana mixture.
Add walnuts and mix until blended, but don't over do it. Pour into prepared pans and bake 45 minutes to 1 hour. Check for doneness around the 45 minute mark and watch closely so you don't get burned edges.
Cool in pan about 5 minutes, loosen with a knife around edges and remove from pan to cool.
I made a pan of 8 mini-loaves.
And 2 larger loaves.
Might as well go ahead and add another slice to that plate!
I thought I was making a little room in the freezer by using those frozen bananas... but now I am going to have to squeeze some of this banana bread in there somewhere!
It does freeze well, by the way.