Works For Me Wednesday--Bananas

It's another Works for Me Wednesday and while Shannon is on the final day of her bloggy break, I am still going to post a tip. Next Wednesday, head on over to Rocks in My Dryer for an all new Works for Me!

I've mentioned before that I really despise throwing away food. I am always looking for ways to make it stretch--without sacrificing quality or taste. One of the ways that I do that is by freezing bananas. I know it sounds odd--but really, it works. If your household is anything like mine, bananas are bought, a couple eaten within the first day or so of buying them and then the rest sit there. By the end of the week I am faced with tossing them or making banana bread, cake, muffins, etc. I don't always have the time to make it right away, but I peel the bananas and put them in a freezer safe container. Label and date it and then when I am ready, pull it out and defrost real quick to toss in your batter. It works like a charm and is an old trick that I learned from my mom. I will say that it does look a little odd and DH was mildly grossed out the first time he saw me do it. But you seriously can not tell in the end product! I swear. Here's my stand by recipe--you can make it now and freeze the loaf for later too! And that works for me. Enjoy!

Banana Bread
1/3 cup shortening
1/2 c sugar
2 eggs
1 3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup bananas (approximately 2-3 bananas, mushed)

Cream together shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture. Add banana. Pour into greased loaf pan. Bake at 350 for 45-55 minutes.