Lately I've been on a banana kick, buying bunches at a time, waiting for the green ones to ripen enough to eat.
I eat the fruit in phases, enjoying a couple a day for a week or two, then I'll quit buying them for a couple of months.
My great-grandma used to say I'd only eat them when my body craved potassium, one of the many nutrients bananas contain.
She might be right. But I eat other fruit that way, too, bouncing between bananas, oranges, apples and grapefruit. I eat one for a couple of weeks before switching to another.
Of course, I mix in other fruits along the way, depending on what's in season.
But back to bananas.
Most of the time, I simply peel a banana and eat it or slice one into a bowl of cereal. But I won't eat mushy bananas. The texture is too weird.
When they get overripe, I know it's time to mix up a smoothie or bake a batch of banana nut bread, two great ways to get banana flavor without the mushy, baby food-like texture.
If I'm not in the mood to bake or blend, I freeze the mushy bananas on a stick for a tasty fruit-cicle.
1 cup unsweet vanilla almond milk
½ cup egg whites
2 tablespoons Splenda (or to taste)
1 pinch ground cinnamon
Put all ingredients in a blender and puree until smooth. For a cooler treat, blend in a few ice cubes.
Banana nut bread
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
½ cup chopped walnuts (optional)
Preheat oven to 350 degrees. Lightly grease a
9-by-5-inch loaf pan.
In a large bowl, combine flour, baking soda and salt.
In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; add walnuts then stir just to moisten.
Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Serves: 12 to 16
- Adapted from allrecipes.com
Contact News/Design Editor Clare Haefner at firstname.lastname@example.org or (254) 501-7551.