Whenever I buy bananas, I usually have a few left over in the bunch that have turned soft and super ripe before we can eat them all. Sometimes I freeze them for morning smoothies, but I have also started making batches of banana bread and freezing it. I bake a loaf, let it cool, and then slice thick slices. I wrap each slice individually in plastic wrap and put them all in a freezer bag. Whenever I want a slice, I simply pull one out and toast it. The exterior of the bread gets a wonderful crunch and it is so delicious in the morning with some goat cream cheese and a cup of coffee.
nonstick vegetable or canola oil spray
1 3/4 cups unbleached cake flour
1 1/2 teaspoons baking soda
3/4 teaspoon sea salt
3 large eggs
1 1/2 cups organic cane sugar
2-3 mashed ripe bananas
3/4 cup vegetable oil or canola oil
1 cup raw walnuts, chopped
Whisk the flour, baking soda, and salt in a small bowl to combine.