Martha's banana bread

Martha's banana bread...moist, delicious and a great fall treat. 

The ingredients are fairly straight-forward.  Instead of using fresh bananas, I used frozen bananas. 

Warning: banana tangent starts now.

Did you know that you can freeze bananas in their skins?  It's true!  This is a great solution for overripe bananas that you don't want to toss, but can't use right away. Simply freeze the bananas, and then use them later for baking. 

Before using, allow the bananas to thaw in the fridge.  To get the banana out, simply cut off the top and squeeze the contents into a measuring cup. 

The bananas do get a bit watery, so it's best to put them in a seperate bowl at first. That way you can pour out some of the liquid before adding the bananas to the larger mixture.  Obviously, bananas stored this way are really only good for baking. I wouldn't recommend trying to peel and eat it like you would a regular banana. 

Banana tangent over. 

As you can see, the Little Guy helped. 

I doubled the recipe, and it made enough for 24 muffins and one loaf of bread.  I added pecans to the muffins.  Bake the muffins for 25-30 minutes.

The bread turned out great, and the muffins were ideal.  I was able to store them in the fridge, toss a few into the microwave for 30 seconds each morning, and take them in the car with me for a quick breakfast. 

Overall, I thought this was a great and easy recipe.  No frills and no fuss.  And when you're baking with the Little Guy, that's always a good thing.