Have you ever had a batch of bananas turn brown before you had time to eat them? It happens to all of us!Here is a recipe for the most delicious and moist banana bread that is almost half bananas by weight.

• 4 over-ripe bananas, peeled
• 2/3 cup sugar
• 1 tablespoon molasses
• 1/4 cup olive oil
• 2 cups white whole wheat flour (or all-purpose flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon

Mash the bananas together with the sugar, molasses, and olive oil by hand with a whisk. When the mixture resembles a puree (lumps are okay) add the flour, baking soda, baking powder, and cinnamon. Mix together until the mixture is smooth but do not overmix.Pour the banana bread batter into an oiled ceramic loaf pan. Top with a little sugar. Bake for one hour at 350 degrees. During the last 5 minutes of baking increase the temperature to 385 degrees. The loaf is done when the top is firm to the touch and a skewer comes out clean. Allow the loaf to cool for 10 minutes and then turn out onto a baking rack to cool. When the loaf is cool you can slice it and serve it warm or refrigerate for later use.Here is the link to the banana bread recipe nutrition analysis. Makes 12 slices at 191 calories per slice.More ideas for over-ripe bananas:

• Peel, freeze, and use for smoothies
• Add to warm oatmeal
• Heat with a little cinnamon and orange juice and use as a dessert sauce

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