I made this yummy banana bread with mom’s spectacular recipe earlier this week. This is one of my favorite things to bake, mostly because it uses up an ingredient that I would otherwise throw away: the overripe banana.
I love a banana, but for some reason I tend to buy them too ripe, so that by the time I get most of the way through a bunch they have gotten past the point that I find them appealing. So, I just let them sit for a few more days and then they are perfect for banana bread.
Most recipes call for mashed bananas, but if yours are ripe enough you can actually mush them up inside their peels, and then just cut off the end and push the mush out (kind of like toothpaste). One less bowl to clean!