You know that old saying, “When life hands you lemons… .” Works for bananas, too. Who hasn’t glanced over at the bunch of bananas on the counter only to find them on the verge? That’s the best time to mash up those heavily flecked, over-ripe bananas, get out the mixer, and bake some bread. Or, if you are knee-deep in other projects, mash up those bananas and freeze them. Thawed frozen bananas work well in this recipe. The ingredients can be mixed by hand if the mixer isn’t handy. You’ll be rewarded with a very moist loaf that keeps for many days – if it stays around that long.
Best-Ever Banana Bread
2 eggs, beaten
*1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed very ripe bananas (about 2 or 3 medium-size)
1 1/2 cups sugar
1 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
*If you don’t have buttermilk, substitute with 1/3 cup regular milk with 1 teaspoon lemon juice. Allow to sit about 5 minutes before using.
Preheat oven to 325 degrees F. Grease one 9″ X 5″ loaf pan. Bake 1 hour and 20 minutes
In a bowl, blend together the eggs, buttermilk, oil, and bananas.
Sift together the sugar, flour, baking soda, and salt. Add to banana mixture and stir in nuts of your choice (I prefer walnuts or pecans). Mix well.
Pour into prepared loaf pan. Bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.
Cool on a rack for about 20 minutes. Run knife around edges of pan, then remove bread from pan.
FUN FACTS: Americans eat an average of 27 pounds of bananas per person every year.
The fastest marathon ever run by a competitor dressed as a fruit was 2 hours, 58 minutes, and 20 seconds—recorded at the Barcelona Marathon on March 6, 2011. The runner was Patrick Wightman from the United Kingdom, who dressed as a banana.
You can use the inside of a banana peel to clean and polish leather shoes.
Source: http://thebananapolice.com/fun-facts/ (There is a wealth of information about bananas on this site.)