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Inside Out

overripe-bananas.jpg

What do you do with bananas way, way past edible? Unless you are of a Caribbean descendancy, these go into the trash. A boy I went to high school with would eat these. He cut them in half and ate them with a spoon. GAG! I do not eat fresh (or rotten bananas). After sitting behind the Nelson’s house with Joey and Scotty and eating nearly a whole stalk of fingerling bananas…that were not quite ripe….and getting violently sick…I have never peeled and eaten a raw banana. I fed them to my babies. Cam still likes them.

I do like to cook with them. The very best recipe is one I have adapted from The Martha Stewart Cookbook. It makes a dense, hearty, moist banana bread that my staff asks me to make.

  • Banana Bread (350F)
  • 1 stick room temp butter
  • 1 c sugar
  • 2 eggs
  • 1 c all purpose flour
  • 1/2 c whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup or 3 very ripe regular sized bananas mashed
  • 1/2 c sour cream
  • 1 tsp vanilla
  • 1 cup walnuts

Mix the butter and sugar. Add eggs. Add the dry ingredients. Add bananas, sour cream and vanilla. Fold in walnuts. Leave them in big chunks. You can add mini chocolate chips, too. Bake until center is done….Martha says 1 hour. I often have to bake it for 70 or 80 minutes. It freezes really well.

Make one with the next bunch of trashy bananas.

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