We’ve been using this recipe for years, and it is a crowd pleaser. With some banana that have seen better days, we were left with banana bread baking duty the past few days.
Frugal tip: Never toss bananas that get too ripe, use them for banana bread, I say. You can even throw them in the freezer either in the peeling or out for later use. Since we had a bunch that all became ripe at the same time, we ended up having some get way overripe before we could eat them all. That meant that we made a ton of banana bread yesterday, too.
I like this recipe because it is low fat since it only uses 2 T of oil and an egg.
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