So I'm gonna be honest: I don't really like bananas. I mean, I'll eat them because they're filling and a good source of potassium, but like a lot of people, I only like them when they're still a little firm and a wee bit green: basically underripe. My daughter hates bananas with a fiery passion. So does my boyfriend.
And yet, I always have bananas in the house. Why?
My son LOVES them. He loves them so much. He would eat a whole bunch of bananas every day if I let him. It was the first food he ever learned how to prepare for himself. It's a go-to "MOM I'M HUNGRY" pre-dinner snack. It's a pre-breakfast snack. It goes into lunches and gets cut up over cereal. Nobody loves bananas more than this kid, I swear to god.
And yet, somehow, we occasionally end up with bananas that go bad before they've been eaten. And by "go bad" I of course mean "ripen". Many will argue that when the banana starts to turn black and brown and gets really soft, it's "perfect" for eating. Blergh.
Until recently, I've been throwing them away when they get like that. But then someone reminded me that overripe bananas are PERFECT for banana bread! And while I may not particularly enjoy bananas, I do love me some banana bread...
Click "Read More" to find out what I did with two particularly overripe bananas and why I call this recipe "Kitchen Sink Banana Bread"...