The girls will no longer eat any banana is it has a single spot of brown on it. Really, they’d prefer to eat them with a healthy tinge of green still visible. Given these habits and the fact that I can only eat so many bananas in a single day, we often end up with a small pile of seriously brown bananas once in a while.
Suddenly, the girls’ attitude changes. They know that the most proper use of brown/black bananas is banana bread and if you’re going to make banana bread that really tastes like bananas (too many taste like chocolate or just sugar), you want to make Joanne Chang’s famous banana bread from Flour Bakery.
If you have any conversation with friends and family right now, you are likely to hear stress, fear, confusion, maybe anger, definitely fatigue. But it’s mostly fatigue, I think. I had the week off and I’m more tired now than before.
But the kids? One of my main parenting tenets is to do my best to model the behavior I want them to learn. In this case, I might need to learn from them.
The girls are aware of what’s going on but they remain energetic and excited most days. They tolerate the homeschooling but after that it’s all about the green screen, inch worms, unrolling the slip ‘n slide, and the weird egg they found outside. It’s also mostly about when they can have their next snack, but they manage to stay remarkably present. There is something refreshing about their narrow views, ordinary complaints and not being overwhelmed by the relentless negativity and uncertainty of world events.
Maybe I can tap into that. Maybe I can be a little more like a kid. I’m not abandoning ship. I’ll still monitor the cheese stick consumption but I’ll try to also enjoy this strange, surreal experience. Or, at least not let it grind me down.
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.