Banana Bread in My Head

Whenever I have bananas that are overripe I love to make banana bread. And I often buy them just for the purpose of letting them get good and ripe ... and practically black sometimes. If I have too many I store them in their peel in the freezer. I don't bother with ziplock bags or anything (probably why at least two fall out every time the freezer door is open).  There are a lot of good recipes out there for banana bread (especially the ones with chocolate chips!) but I have found the best to be the most simplest: Bisquick banana bread. Plus it can be made all in one bowl, which is always good. I took a few pics of the last batch of mini loaves I made.

Here's all that's needed: Bisquick, two bananas (I added another one after because I had it), 2 eggs, 1 cup of sugar and, optionally, a tsp or so of vanilla.

Mash the banana in a large bowl using a fork.

Add in the two eggs and use the fork to whisk. Here's where I add the vanilla if I remember to.

Stir in 1 cup of sugar.

Plus 2 cups of the Bisquick mix.

And stir until combined, but don't overmix. Batter should still be a bit lumpy.

Pour into whatever pans you're using (makes good muffins!), don't forget to grease the bottoms first, and then bake in a preheated 350F oven until a toothpick inserted near center comes out clean. To make into mini loaves like I have above, takes about 40 minutes for me. In the mean time your house will smell deliciously bananary :b

Let 'em sit in the pans for 10 minutes or so then take them out. Try to hang on 'till the next day to indulge though. They will be tastier and easier to slice.

Stephen's eats his with cream cheese but I like to put butter on mine or, even better; honey butter.