black bananas

My mom was just complaining that she had black bananas on her counter and had to do something with them. Now see, you have to take into consideration what makes a banana "black". I like bananas ripe enough that, when you walk in the kitchen, you say to yourself "wow, smells like bananas in here" and can see the brown freckles on their skin. My mom,however, considers a banana "black" when the stem is no longer green but the fruit is still firm. I like bananas "spreadable" (yes, you can make a face and say ick!). Anyway, the following is the best thing to do with black bananas, whatever you consider post-ripe.

BLACK BANANA BREAD

3 over-ripe bananas
2 eggs
2C flour (i use 1/2 white and 1/2 wheat, not self-rising!)
3/4C sugar (brown, white, cinnamon-sugar, whatever)
1t Arm and Hammer baking powder
1/2t salt
1/2 C "stuff" **

mix all, pour into Pammed 9x5 loaf pan and bake in preheated 350 oven for 55 minutes

**stuff= raisins, craisins, chocolate chips, dried fruit of any sort, coconut, chopped nuts, etc.
* can also add cinnamon, any extracts (coconut and/or almond are excellent)
*** can also add 2T alcohol (amaretto, bailey irish cream, coconut rum)

yummy! easy! now you can walk in the kitchen and say to yourself "wow, smells like banana bread in here!" :o)