Buying bananas can be tricky.
I used to buy a bunch of 5 or 6 bananas at a time.
I would wait for a few days for them to ripe.
But then they would ripen at the same time and I would end up with six bananas that need to be eaten fairly quickly.
So now I buy a small bunch, typically two or three, so they are more manageable.
But things don’t always go as planned, and this weekend I ended up with two overripe bananas.
I tend to like my bananas to be young and slightly underripe to eat as they are to begin with, so these were way over beyond being my perfect bananas.
What do you do?
Well, I felt that making a banana bread was the only solution to this situation.
A good thing about banana bread is that it’s so easy to make.
I don’t know about others, but I just combine all the ingredients in one bowl, so it doesn’t take much time before it goes into the oven.
The bread turned out awesome!
The outside is nice and crunchy and the inside is perfectly dense and moist.
I should have waited for a little longer to let it cool down a little bit, but I was so ready to taste it.
It was so delicious!!
The only downside is that Terry doesn’t care for anything banana, so it was all for me (did I say it’s a downside?! lol).
I enjoyed my first slice with cafe au lait, and that was a great snack.
The cardamom flavor is definitely there and as it always does, it adds some exotic and sophisticated flavor.
My banana bread is full of chunky walnut pieces.
2/3 cup all-purpose flour
1/3 whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
cardamom
2 overripe bananas
1/2 cup sugar
1/3 cup canola oil
1 tablespoon ground flax seeds
2 tablespoons water
1/2 teaspoon rum
about 1 cup walnuts
1. Preheat the oven to 350F.
2. Combine all the ingredients.
3. Pour the batter to a parchment paper lined loaf pan (3x3x7.5 inch pan).
4. Bake for about 45 minutes to 1 hour, or a toothpick inserted into the middle comes out clean.
Have a great rest of the weekend, everyone!
It’s a cloudy Sunday here in MN.
