What on Earth can you do with rotten bananas that are crawling with brown spots and reeking of ripeness? If you find yourself in this troubling situation, as I do often, throw them in the freezer until you've got enough (4) to whip together this awesome banana bread -- really, it's more like a cake, but that's just how we roll in the South.
The bread:
1 c. butter
1 1/2c. sugar
2 eggs beaten
4 ripe bananas (thawed, if previously frozen)
1 tsp. vanilla
4 Tbsp. buttermilk
Sift together and add to above mixture:
2 c. flour
1 1/2 tsp. baking soda
1 tsp. salt
Mix ingredients with mixer. Pour bread batter into two greased/floured bread pans and bake at 350 degrees for 45-50 minutes or until toothpick test comes up clear. Let cool slightly before adding glaze. Heat oven to a broil.
The glaze:
6 Tbsp. butter
2/3 c. brown sugar
5 Tbsp. milk
1/2 c. pecans/walnuts (optional)
Melt butter, brown sugar, and milk in small saucepan on stove at med-high heat; bring to slow boil stirring constantly, until mixture becomes thicker and caramelized. Stir in optional nuts and pour over breads. Pop back into broiling oven and watch until glaze begins to bubble. Cool and serve. Wrap uncut bread in plastic wrap to retain moisture.
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