Photo by Romulo Yanes
My mother learned to cook this bread during the Depression, when nothing was wasted — especially overripe bananas. We clamored for this treat so often that she frequently bought extra bananas and let them get almost black. I've discovered that overripe bananas can be peeled, mashed, and frozen, then defrosted whenever I want to bake up this memory.
Cooks' note:
Bread keeps, wrapped in plastic wrap, at room temperature 4 days or frozen 1 month.
Recipe notes
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