...you {freeze them for smoothies and part with a few of them to} make banana bread!
This recipe from Tasty Kitchen (PDub's recipe site) is my favorite for banana bread. (The roasted bananas are delish, but you can skip that step if you already have ripe bananas and you're short on time.)
I love to use this streusel topping for...well, everything. In particular, it takes pumpkin bread to a whole new level.
On these chilly almost-spring days, some warm banana bread is the absolute most perfect thing.
I'm playing a little game this week to see if I can avoid grocery shopping while cleaning out my fridge/freezer/pantry. We had (homemade) Mac-n-Cheese w/ Bacon on Monday (leftover ingredients from getting bumped off the schedule last week), Poached Eggs in Spanish Rice on Tuesday, Apple/Brie/Honey Pizza topped with Kale Salad on Wednesday, and for tonight's dinner, I'll be serving {drumroll please} Peanut Butter & Honey Banana-Bread Sandwiches. (How Memphis-y of us!) I could have gone the French toast direction, but I'm almost out of eggs (see: Tuesday's dinner). Technically, I'm also out of peanut butter, BUT I have a can of roasted peanuts in the pantry just begging to be "buttered" in the food processor. Tomorrow is take-out night, so I think I'm in the clear!
This recipe from Tasty Kitchen (PDub's recipe site) is my favorite for banana bread. (The roasted bananas are delish, but you can skip that step if you already have ripe bananas and you're short on time.)
I love to use this streusel topping for...well, everything. In particular, it takes pumpkin bread to a whole new level.
On these chilly almost-spring days, some warm banana bread is the absolute most perfect thing.
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| Banana Bread with Streusel Topping via {Simply Scratch featured on} Tasty Kitchen |
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