It seems like every time I want to make banana bread with leftover, overripe bananas, I only have 2. And most banana bread recipes call for 3 bananas. I experimented with a few ingredients in an effort to make the most of my 2 ripe bananas. These days, with all the Coronavirus madness, I’m trying to be a responsible steward with provisions we already have on hand. I’m pretty happy with the final results and wanted to share the recipe!

All around the globe, the last few days/weeks have been a whirlwind. The Coronavirus, or COVID-19, has disrupted all of our lives in a major way. Just go to any grocery store and you will find empty shelves, long lines, and stressed faces. If the virus and subsequent quarantine have brought about any good, it’s reminded me how I’ve taken our precious grocery supply-chain for granted.

Just as the Coronavirus was beginning to make major headlines, I was on a week long field trip to Williamsburg and Jamestown, Virginia with my middle son. There, we learned a lot about how people survived difficult times, not to mention how scarce and precious food was to the natives, settlers, and slaves. Produce was grown with patience and care, meat was preserved, and every part of each ingredient was used to its greatest potential. I do not think our current predicament compares at all to what these 17th century people experienced. However, I believe there are practical lessons we can learn from our rich history.

So what does all this have to do with banana bread?

Well, this recipe stretches ingredients and reduces food waste. It incorporates everyday pantry and fridge items. And it’s fun to create something entirely new out of ingredients that may have passed their prime. Who knows how long this crazy virus or quarantine might last. However, I hope I’ll remember these lessons when the stores are restocked and groceries are plentiful once again.

Enjoy the recipe!