Quick Banana Bread

Make use of your too-ripe bananas by whipping up this quick bread for a sweet breakfast treat or a satisfying afterschool snack.


From the Kitchen of Kimme Hargrove


1 stick butter, melted

3 egg yolks

4 tablespoons buttermilk

3 ripe bananas

2 cups all-purpose flour

1½ cups sugar

1 teaspoon baking soda

¼ teaspoon salt


Preheat oven to 350°F.


Combine first 3 ingredients in a small bowl. Add the bananas, mashing with a fork until all ingredients are incorporated.


In a separate larger bowl, stir together remaining ingredients.


Pour the wet ingredients into the dry ingredients, and stir until combined.


Spray 4 small loaf pans (2-inch-by-4-inch) or 2 large loaf pans (5-inch-by-9-inch) with cooking spray. Pour batter equally into prepared pans.


Bake 35-45 minutes, until firm (not jiggly) and browned on top. Let cool.


Serve at room temperature and/or store in plastic wrap or Ziploc bags for up to 5 days. Individually wrapped loaves can be frozen for later use; just thaw to serve.

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