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.