4-Banana Banana Bread

Here’s the deal.

I think I’ve said this before. Pardon the repeat. My family doesn’t tell me when they suddenly no longer like a certain food. All anyone will eat for breakfast for weeks is Rice Krispies. Then when I go and stockpile a bunch of Rice Krispies to prevent someone from snap, crackle and popping when we run out, of course, they decide they don’t like Rice Krispies any longer and only like Raisin Bran Crunch.

This story could be told over and over in our household, just change the name of the characters for different foods.

Apparently, I’m the only one who hasn’t caught on to the rules of the game.

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Bananas have been the latest victim. Usually bananas are a staple in our household, but all of the sudden 3 members of our household aren’t carrying their weight around here in the banana consumption department. I’m going to complain to management.

Unlike boxes of cereal that I can store a bit longer, bananas are perishable. Yes, I’m a master of the obvious.

This time, I was left with 4 lonely bananas in the fruit bowl.

I’d already made blackberry banana muffins, so I decided to make banana bread.

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I’m usually all about bread, but I make an exception to that rule for banana bread, zucchini bread and so on. I know you’re trying to hide unwanted foods in a cake bread type concoction and I don’t want any part of it. My issues are mine. Just go with it.

But, in the interest of self-development, I decided to put on my big girl panties and see if I could prove myself wrong. So, I did what I always do, I googled banana bread recipes and up popped one that had 5 stars. FIVE STARS. Not 4.8 or 4.9, but 5 out of 650 plus ratings.

I had to check out a recipe that claimed to be THAT delicious. Plus, it called for exactly 4 ripe bananas. It was clearly meant to be.

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I followed the recipe exactly. EXCEPT. There’s always an except, right? I just sprinkled the top with brown sugar and cinnamon before I put it in the oven. So that’s not really changing the recipe.

Mine took a little bit longer than the 60 minutes to bake, but that could be because I had it up a rack too high. I’m still getting used to this oven. I think that’s why mine looks a little darker than the recipe’s picture…I swear it wasn’t burnt or over-done though.

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I’m so happy I got over my phobia of banana bread. This was truly delicious. Great flavor, texture and not-at-all dry. 5 STARS, baby! And, uh, well, this bread lasted a good 12 hours in our house. Okay, it was probably 8 hours, but I swear I didn’t eat it all myself.

If you want to try it yourself, here’s the Food.com link. Thanks to user lkadlec for the terrific recipe!

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