Banana Bread

I usually add bananas to my morning oatmeal or eat it as a snack when I have run out of every single fruit. However these bananas were too overripe for either gastronomic use. This is the point when most people usually throw them into the the trash, but my sense of preservation kicked in and somewhere over my head hovered a neon sign flashing the words “banana bread”.

I wasn’t too sure what ingredients I needed to bake one and I was in no mood to run to the grocery store. So I wanted a recipe that would use only the ingredients I had at hand.Thus began my intensive search for the perfect recipe. My first chef of choice was Ina Garten (Barefoot Contessa). I absolutely love her style of cooking and her recipes (even though she’s very generous with the cream and butter). However, I couldn’t find one out there. So I started searching randomly on the web and stumbled upon this recipe.