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Banana Bread, from waste to taste

The good thing about this recipe is it calls for over ripened banana, you know the ones you’d usually toss out because they’re all brown and spot covered. Utilizing this recipe, you’ll have a nice tasty bread that you can eat in the morning when you have little time to cook, plus you’ll no longer have to toss away more food which in turn makes you feel horrible every time you see one of those feed a starving child in a third world comercial.

photo by annalibera - flickr


½ cup butter, melted (113.4 grams)

½ cup white sugar (112.5 grams)

½ cup brown sugar (100 grams)

2 eggs

2 teaspoons ground cinnamon (5.2 grams)

1 teaspoon vanilla extract (5 ml)

1 ½ cups all-purpose flour (pastry flour if possible) (187.5 grams)

1 teaspoon baking soda (4.29 grams)

½ teaspoon salt (2.5 grams)

3 medium over ripened bananas, mashed (360 grams)



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, stir together the melted butter, eggs and vanilla. In a separate bowl, combine the flour, baking soda, cinnamon, and salt, stir in the butter mixture until smooth. Finally, mix in the mashed bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.


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