Bananas are one of my favorite frugal foods, but despite my best attempts to eat them before they become overripe, I usually end up with brown bananas at least once or twice a month. Luckily, I have an easy recipe for banana bread that was passed down to me from my mom, and to her from my grandma. The whole family loves it, and I love that my bananas don’t go to waste!
This banana bread is great right out of the oven as an after-school snack for the kids. You can also add chocolate chips if your kids are apprehensive eaters. Best of all, it’s the perfect way to use up ripe bananas!
Easy Recipe for Banana Bread
3 ripe bananas, mashed
2 eggs, beaten
1/2 C. shortening (I use margarine or butter)
1 C. sugar
2 C. flour
3 Tbsp. milk or buttermilk
3/4 tsp. baking powder
1 tsp. baking soda
Combine all ingredients in a large bowl. Bake in a greased and floured bread pan at 350 degrees for one hour.
To make this recipe even more frugal, look for the ripe bananas at the store that have been bundled for quick sale. Or, if you’re not ready to bake your banana bread right away, throw your ripe bananas in the freezer – peels and all – until you’re ready.
Banana Trivia: Did you know that bananas are Walmart’s best-selling grocery item?