Bananas usually don’t have a chance to get really ripe around here because I eat them well before that happens.  But for some reason we’ve had an abundance of bananas in our house lately and a few were on the brown and soft side.  So instead of throwing them away, I whipped up some banana bread yesterday.  I adapted a recipe I found on Cooking On Clover Lane.

Easy Banana Bread Recipe
2 large bananas (The recipe called for three bananas.  Mine were very large so I used two.)
1 cup butter
1/2 cup sugar(The recipe called for a full cup of sugar.  I halved it.  Bananas are naturally sweet.)
2 eggs
1/2 tsp. baking soda
1/2 tsp. salt
2 cups whole wheat flour (The recipe called for flour.  Presumably white.  I used whole wheat.)
Mix together.
Divide into 2 buttered loaf pans.
Bake at 375 for 40 minutes.
Cool and remove from pans.
Slather with butter and enjoy!Let’s just call it like it is.  This really isn’t banana bread.  It’s more like banana cake!  I’m glad I reduced the amount of sugar because I think it would have been too sweet otherwise.  The only other suggestion I would make is to put the entire batch in one loaf pan and perhaps extend the bake time.  Mine didn’t rise as well as I had expected.  This could have been due to the fact I used whole what flour instead of all purpose.  I don’t mind though.  Substituting whole wheat for white is basically a non negotiable when I’m baking for myself.  Any baking going on in your houses lately?  I also got up to some chair upholstering and gardening this weekend.  I’ll be back later to fill you in on all of it.