I am not into baking very often, but lately, have been enjoying local opportunities to purchase some rather decent looking and tasting fresh bananas, and with each purchase, keeping a few to ripen a touch longer, to use in baking banana bread.
For the most recent baking (yesterday morning), I mashed three, whole, very large, and ripe bananas, and used the largest loaf pan (in my collection), and results of the efforts were rewarded with the 'biggest & best' loaf to date.
For us, a rather wholesome dessert treat.
(reference to original recipe: The New Canadian Basic Cookbook by Calrol Ferguson, first edition 1999 -- such a great help in the kitchen)
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