I learned a new trick while making the bread. If you have bananas that aren't ridiculously ripe, place them on a cookie sheet and pop them in the oven (about 350 degrees) for 10 minutes. The outside will turn completely black but don't worry. This process ripens the banana by bringing out all the natural sugars. Let the bananas cool for a couple minutes and then mash them before incorporating them into the mixture. You will have the best banana bread ever!
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