When those last bananas in the bunch don’t look nearly as appealing as they did 2 days ago, this recipe is a delicious answer to the “waste not, want not” dilemma because it’s extremely easy to make.
In fact, when those bananas become a bit too dark and soft to eat out of hand, throw them into the freezer and then thaw them at room temperature when you’re ready to use them.
This recipe can be additionally garnished with pecan halves or thin banana slices on top of the unbaked batter which, when baked, create an authentic, artisan touch.
