3 years ago, I planted 2 baby banana trees in our front yard. They are surprisingly easy to grow, and already, they have given us 3 large stalks of filled with bunches of beautiful, ripe bananas. The thing is that once they begin to ripen, the whole stalk seems to become ripe all at the same time!
Of course the stalk is hung within easy reach so our guests can enjoy a fresh banana whenever the fancy strikes them. Still, there are always more than we can enjoy right off the vine. Those, I peel and freeze for later use, such as this banana bread.
Banana, Oat and Nut Bread
1 1/2 cups flour
2/3 cup brown sugar, well packed
2 teaspoons baking powder
1/2 teaspoon salt
3/4 quick cooking oats (or pulse regular old fashioned oats, in your food processor for a couple of seconds)
1/3 cup canola oil
2 eggs beaten
1 cup well mashed bananas (about 3 medium)
1/2 cup roughly chopped walnuts
Preheat oven to 350F. Spray a 9×5 loaf pan with non-stick cooking spray and set aside.
In large bowl, whisk together flour, brown sugar, baking powder salt and oats together and make well in centre.
In a second bowl, mix oil, eggs and bananas together. Gently stir into the flour mixture until just mixed. Fold in walnuts and turn into prepared loaf pan.
Bake 1 hour, or until toothpick inserted into centre comes out clean. Cool in pan for 10 minutes, then turn onto wire rack and allow to cool completely before slicing.