I’ve always been a believer in the old adage of “waste not, want not”. It’s especially true in regard to food. I’m appalled, for example, at some of the people I know that do not eat left overs. I guess I just don’t understand the mindset. You made or bought the food. You enjoyed it. Yet you throw what you can’t eat away? Obviously I’m not talking about those few extra bites. No, I’m mean those times when there’s more than enough left over to have a second meal. I once watched my sister-in-law open a can of corn and serve it as a side with the meal. Only a couple of people actually ate any corn and when the meal was over, she threw it away! Basically the entire can went into the garbage! I know some people will say it was only a can of corn but I was literally dumbfounded. Maybe it was raising four children on a tight income that makes me more mindful. Or maybe it was the way I was raised. I can still clearly remember my mother saying to me and my brothers that we’d eat and appreciate what was served because “there are starving kids in the world and you should be happy you aren’t”! Granted, she had a point.
As I look at the bananas on my counter that did not get eaten, the skins are black and the fruit inside mushy. I will admit my first inclination is to throw them away but years ago I found a much better use — over ripe bananas make an awesome banana bread! I have been making this bread for years. It smells absolutely heavenly when it’s baking and it tastes even better!
So, before you throw that “old food” in the trash think — maybe it can have a second life? I’m telling you, make this bread once and you’ll never throw away an old banana again!
1 3/4 cups all-purpose flour
2/3 cup sugar
1/2 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 cup mashed ripe banana
1/2 cup butter (softened)
2 tbsp milk
1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees.
Grease loaf pan.
In large mixing bowl combine 1 cup of the flour, sugar, baking soda, baking powder and salt. Add banana, butter and milk. Beat with mixer till blended. Add eggs and remaining flour. Beat until blended again. Stir in nuts if using.
Pour batter into prepared loaf pan. Bake for 55 to 60 minutes.