We have a few bananas that were past the point of eating so I was planning to make a Sourdough by Foodbod’s Sourdough Spelt Banana Bread. Then, a friend, Judy, who loves to cook as much as I do and I always trust her recipes, posted this recipe, which also uses sourdough. She had made it and loved it so I jumped right on it and made that recipe.
Vince said it’s the best banana bread he’s had! That’s saying a lot because I make a lot of banana bread.
Then, my friend Marcia, who also always has the best recipes, shared this one on Facebook. She had made it this morning too so I’m adding that to my list.
I think I have enough overripe bananas to make both the Foodbod recipe and the one Marcia shared. I might even make the snack cake recipe this afternoon. One can’t have too much banana bread/cake, right?
cassews says
I have a cheat recipe for Banana Bread: 1 yellow cake mix, 2 eggs, 3 overly ripe bananas. Mix it all together, put it in a bread pan (spray with Pam), bake @ 350 degrees for 40-50 minutes depending on your oven. I add as an option: crushed up pecans.
I make 2 of those every week as my hubs takes slices in his lunch and we eat the other with cool whip or ice cream Vanilla of course.