I am intensely opposed to waste (especially when it comes to food) which means I constantly fight the good fight to eat up everything around my kitchen before it spoils. Bananas are especially volatile, they seem to go from flawlessly firm and canary yellow to mushy brown and inedible in no time at all. That folks, is why I love banana bread. Seriously… that and the fact that its absurdly easy to make. Bananas are one of my least liked fruits so when I make this recipe its usually for others to enjoy… and they do every time- a lot. Usually prepared in a loaf pan and cut up into slices, I prefer it in muffin form- easier to pack for a bike ride, hike, climb, long bus ride…you get the picture. The lemon adds a nice hint of citrus and the recipe is basic enough that you can take it whichever direction you like- add nuts, seeds, dried fruit, chocolate chips etc. Just keep in mind… the riper the banana, the better the bread.

Ingredients

Directions

1. Oven @ 375˚F.
2. Mash bananas down using a fork or potato masher (I tend to use my hands), get a nice smooth consistency. Add the lemon juice and vanilla. Mix together.
3. In another bowl cream the sugar and the margarine together. Then add the banana mix in. Stir until combined.
4. In separate bowl, stir together the dry ingredients then add in the banana mix. Stir well.
5. Pour the batter in a loaf pan for banana bread or use a cupcake pan for muffins. These should bake for anywhere from 30- 50 minutes. Check on them regularly and use a wooden toothpick to poke and test if cooked all the way through..when the pick comes out clean its ready.