Bad Bananas
Bad Bananas
So, it’s a been a few weeks since my last post and I’m sorry. My life has been fast paced and there have been many classes to teach. March is Med-month and so lots of Greek food; garlic and olives, feta and roasted meats. Stay tuned in the next few weeks for a few recipes from my class schedule .
This week, I was having a banana crisis and realized that many of the banana bread recipes around are not as simple as they could be. I throw my bananas in the freezer when they get too soft to eat and then defrost them when it’s time to make bread or muffins.
I actually have a love hate relationship with bananas. I love to eat them and hate to eat them. I only allow my kids to eat them on rare occasions and we do not keep many around. When I was a kid, my grandparents were missionaries in Africa and my grandfather caught a serious parasite from eating a banana. Ever since, I have eaten them with caution and even then, never the bottom one third from the base. Turns out, from my research, the parasite my grandfather caught only ever inhabits the bottom one third of the fruit and so I’ve avoided that area as a precaution. Of course, ignorance is bliss. If I’d never had the experience of watching just how sick my grandfather became, I’d be eating them with relish.
Everything in moderation, that’s my food moto and so we enjoy them sparingly. And, when they get overripe, this is my bread recipe:
Recipe: Sweet Banana Bread
Ingredients
- 3 bananas, overripe and mashed
- 1 egg
- 1 cup of sugar
- 1/2 cup of mayonnaise, yogurt or sour cream
- 1 1/2 cups of flour
- 1 tsp. of baking soda
- 1 tsp. of salt
- 1 tsp. of Sweet Auburn (or cinnamon sugar)
Instructions
Preheat the oven to 350 degrees and grease a 9×5 loaf pan. In a large bowl, beat the banana, egg, sugar and mayonnaise, yogurt or sour cream. Add the flour, soda, salt and the nuts and stir just until combined. Pour into the prepared pan, sprinkle with Sweet Auburn and bake for 1 hour. Cool for 10 minutes and then remove from pan to cool further.
Recipe by on.
Microformatting by hRecipe.
Nice to see you blogging about this good topic.
Hey Amber – here is a tip that really helped me with extra ripe bananas. If you peel them before you freeze them it is super easy just to take them out, let them defrost, and away you go!
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