Something that I find oddly appealing is to watch the slow ripening of bananas. Maybe it’s because they ripen obviously; more obviously than other fruits. They go from green to yellow, and finally, to brown. Maybe it’s because I know I’ll get banana bread at the end of it. This following recipe is my favorite because it gives a moist and tender bread that is not too sweet but also doesn’t involve any weird additions (like mascarpone) that could stop a home baker from making it immediately.
The following recipe is adapted from: http://www.foodnetwork.com/recipes/banana-bread-recipe.html