
I won't say that I love bananas. I don't love them unconditionally, I only love them when they are a little bit green. Right before they ripen, still firm, with not a speck of brown on them. I don't like to eat them after the dreaded turning point, so I often find myself with the super-brown, barely-any-yellow-left-on-them-bananas. They sit on my counter, staring me in the face each morning, getting progressively browner by the minute, making me feel guilty for being so particular about my banana ripeness requirements.
This was the sad state of mine and my co-workers bananas last week. I decided to take his and mine and make something. I have made banana bread so many times, I did a quick search on the internet and came to www.cooks.com. The recipe seemed simple enough, so I went home and whipped these up.