As I left the house in a rush yesterday morning, it occurred to me that the bananas that I had bought at the farmer’s market this weekend were getting black spots. As the temperatures for yesterday were supposed to be in the 90s, I decided it’d be a great idea to make them into banana bread when I got home. Of course, once I had decided that, I couldn’t get “B-A-N-A-N-A-S” out of my head, and as I write this I am singing it in my head.

I searched the Internet for a recipe that I had all the ingredients for.

Finally I settled on this one:

• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4 cup)
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

The original recipe is here.

I changed the recipe a little–I used, 4 tablespoons of butter, or a half stick, instead of 5 1/3 the recipe calls for, and I used 1/2 cup of sugar instead of 1 or 3/4. I also added about 2.5 tablespoons of cinnamon, and only 3 bananas. Delicious. So, my modified recipe below:

• 3 ripe bananas, smashed
• 1/2 stick of butter (4 tbsp)
• 1/2 cup of sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
• 2.5 tbsp cinnamon

It was a huge hit with the boys, my roommates P and E. We’ll see if Jeff will try a piece, as he doesn’t like banana bread very much. But, it was a good breakfast for me, and a great alternative to ice cream after dinner, so as far as I am concerned, job well done.