Turning Ripe Bananas Into Gold
Our freezer drawer had about a dozen overripe bananas. We knew (okay we did not know, but we hoped) one day they would come to good use. Now they’re gold—almost fresh fruit. Here’s a favorite banana bread recipe from Bon Appétit. We’ve been making it for years. If you don’t have mascarpone, because we don’t even have that on hand in the best of times, substitute sour cream or plain yogurt. Enjoy!