At our first grocery shopping trip, Tom and I both bought bananas. I didn't think much of it at the time because I'm used to living with my family, where bananas disappear practically overnight. What we learned, though, was that the two of us just don't eat them quite as quickly on our own. The result was a bunch of nearly-black bananas sitting in our fruit basket. My solution: banana bread, of course.
I can't tell you how amazing our house smells after two loaves baked in the oven this afternoon. I tried a new recipe (because I haven't baked this since my college days and have no idea what recipe I used then), and it turned out DELICIOUS! Seriously, it was so.... moist (ew... I hate that word, but I don't know what else to say). I can't wait until breakfast tomorrow when I will allow myself to have another slice.
2 medium bananas, mashed
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.