I was reminded about how versatile a product a rotten banana is the other week when I was in the Florida Keys and ordered a banana-orange-mango smoothie at a local health food store. The woman took a bag of frozen banana pieces out of the freezer and used them instead of ice. Of course! That just got me thinking of all the ways we can use our old bananas instead of throwing them out.
This dessert takes no time at all to prep, but it looks REAL fancy.
A few days later, I still had some old bananas lying around and was craving some coconut. It was a Sunday spring morning, and before I headed out to clean my garage, I made this with no fuss and no muss.
With a mild yet distinctive banana flavor, tender crumb and deliciously crisp crust, this is my go-to banana bread recipe. It's phenomenal right out of the oven, and delicious all over again when you toast it for breakfast the next day.