Black Banana Friday Bread

How often do you buy bananas and they turn heavily spotted or even black before you can eat them? It happens to me all the time. I put them in pancakes or muffins or I make a loaf of banana bread.

For banana bread, just mash up your two leftover bananas that you don't want to eat because they're just too ripe for you and set them aside. Then, sift 1 1/3 c of self rising flour (if you want to skip adding salt and soda) and 1/4 t baking powder in a separate bowl. In yet a third bowl...ugh, I know, cream 5 1/2 T butter (at room temperature for easy creaming) with 2/3 c. sugar for 2-3 minutes. Now slowly beat in your flour mixture until fully integrated and the texture of brown sugar. Slightly beat two large eggs in a small bowl, then add them to the main bread bowl and mix in. Finally, add your mashed bananas and now is also the time to add any nuts you might want to the loaf, walnuts, peacans, almonds. Fold the banana and nuts into the mixture gently until fully mixed in with a spatula.

I might also toss in some cinnamon, allspice, nutmeg or something. It makes it taste richer.

Scrape the batter into a greased and floured loaf pan and bake until a toothpick comes out clean, at 350 degrees for approximately 50-60 minutes. Let it cool 5 minutes before removing from the pan, then finish cooling on a rack before storing in an airtight bag.

It's a heavy loaf, but very good. You only need a slice or two for breakfast, and now you didn't waste your bananas.