I had five ripe bananas and had to quickly come up with a plan for use. My creations were Frosted Banana Bars and Aloha Quick Bread from a Taste of Home cookbook that I own. I have been experimenting with homemade kefir and substituted the kefir for the cup of sour cream in the Frosted Banana Bars and used 1/4 c. in the Aloha Quick Bread where it called for milk. Both seemed fairly well received with my family. My husband does not like bananas so they were automatically not his favorites. They both were very moist. The Aloha Quick Bread was a nice twist to regular banana bread with having the addition of pineapple, coconut, and chopped nuts.
If anyone is in the same predicament as me and want to try something other than just banana bread, I encourage you to give these two recipes a try. The only pitfall may be the fat content. Each recipe had half a stick of butter plus the frosting for the bars had cream cheese and butter again. Original bar recipe also calls for sour cream, which could be substituted with lowfat plain yogurt or kefir, like I tried today. You might be able to use substitute 1/4 c. of the butter with applesauce to make it a bit more healthy also. I thought about the applesauce after baking.
http://www.tasteofhome.com/recipes/Frosted-Banana-Bars-2
http://www.tasteofhome.com/recipes/Aloha-Quick-Bread
