I always overestimate the number of bananas I should buy. Part of the problem is that I prefer to eat them slightly underripe, when they’re still a bit “al dente” and tangy rather than soft and sweet. Regardless, I often find myself with several overripe specimens that I won’t eat but feel guilty throwing away. Fortunately, I don’t mind baking with ripe bananas. Banana bread is probably the easiest option, but I also have banana muffins and cupcakes in my repertoire—I’m sure you’ll see them in the future.
The following recipe is from JoyofBaking.com, my go-to site whenever I need a new recipe for a baked item. My only addition is the sparkling sugar, which I add to nearly everything I bake. Although bananas aren’t a fall fruit, there’s something about the cinnamon-sweet smell of this bread baking that makes me feel all warm and cozy. Continue reading