I always buy too many bananas. My solution? Pound Cake. Once the bananas turn brown I just throw them in the freezer. I think the process of freezing and defrosting the bananas really helps with the texture and flavor of the pound cake. They look pretty slimy but trust me it pays off! When I collect about six in the freezer it’s time to get baking.
6 Ripe Bananas (peeled and defrosted if frozen)
1 Cup of Butter (2 Sticks- room temperature)
3/4 Cup Sugar
2 Cups Flour
1 1/2 Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Vanilla Extract
Slowly add dry ingredients, and be sure to combine everything evenly while being careful not to over mix. (this is true with all cake-like batter, over mixing results in a tough cake) Grease a bread pan with Pam’s baking spray and pour in the batter.
Bake in oven for an hour until it browns and puffs up. You can stick a toothpick in, and if it’s clean it’s all done.
This is great served warm out of the oven for dessert or breakfast! Enjoy!