You don’t have to be a monkey to savor this great way to use your overripe bananas! Maple and Bananas – it doesn’t get better than this! And it improves with age if it lasts that long in your house – doesn’t in ours!
WHAT YOU NEED
1 cup Pure Maple Sugar (Made from Pure Maple Syrup by heating the syrup to around 260 degrees, removing from the heat and stirring until it “explodes” into dry granules.)
1/2 cup (1/4 lb.) shortening (I use Cabot butter)
1/2 tsp salt
2 beaten eggs
1/4 cup sour milk or buttermilk
1 tsp. baking soda
4 very ripe bananas
1 1/2 cups chopped nuts (usually walnuts)
2 cups all-purpose flour
¼ cup Pure Maple Syrup for glaze
HOW TO DO IT
Preheat oven to 350 degrees. Spray one large tube pan or two small ones with cooking oil, or grease the pans. Blend butter and maple sugar, beat until light. Add bananas, continuing to beat only until the bananas are crushed, and the mixture is blended. Add eggs and beat briefly. Add flour, salt, baking soda, nuts, and buttermilk. Blend until ingredients are combined. Bake 45 minutes. Check with a toothpick or straw to determine whether it is done before removing. Sometimes it needs another 5-10 minutes. While still warm sprinkle the maple syrup over the top.
Serves 10 - 12.