Our family seems to go on runs of eating bananas. We’ll go through ten in three days and buy more but then only eat a few the rest of the week as the brown speckles continue to accumulate.
My go-to for using up brown bananas is a quick bread but I’ve yet to really hit on a home run recipe that isn’t overly loaded with sugar but still tastes good. Adapted from Triathlete magazine this one has a bunch of ingredients but is packed with potassium, healthy fats and protein. It’s moist, airy, fluffy, delicious, sort of nutritious and very satisfying.
We are deeply divided about bananas in our house. I will eat them in all forms and any ripeness. Michelle is the opposite. She has a very narrow window (slightly underripe), very narrow preparation (covered in dark chocolate) and very narrow state (frozen). Otherwise, she will actively refuse anything even slightly banana flavored.
So when I mentioned my intent not to let the last two quickly darkening bananas go to waste by trying the banana bread recipe in Run Fast. Eat Slow, she shrugged and wished me luck. Secretly, I was quite pleased as this potentially left me a lot more bread to gobble up on my own. Assuming that it tasted good. Did it? Let’s find out.
The slowly spotting bananas had been staring at me from the counter for three days, looking more brown and pathetic every day. I could no longer trick the girls into eating them and even though I knew they were better for me the browner they became, they had passed the point of no return for me, too. Something had to be done about this fruit before they liquefied on the counter.