When I was a little kid, we lived in Hawaii. In our backyard was a banana tree. My Mom said any time we saw a banana on the tree we wanted it. We did not want to eat it when it was ripe. Today I still prefer my bananas with a little green on them. When they are all yellow, bananas seem slimy to me. My children enjoy their bananas the same way I do.
If we still have any bananas that are ripe, I will either cut them up and freeze them. They make a great addition to smoothies. I will also make banana bread for gifts.Banana Bread
1 1/2 cups sugar
1/2 cup butter, softened
4 very ripe bananas, mashed
1/2 cup buttermilk
2 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
- Preheat oven to 350 degrees.
- Grease 2 loaf pans.
- Cream sugar with the butter until well blended.
- Mix in the eggs and blend well.
- Add the bananas, buttermilk, and vanilla. Beat until smooth.
- Stir in the flour, baking soda, and salt until just moistened.
- Bake the loaves for one hour on the lowest position rack in the oven.
- Check with a tooth pick and it should come out clean when inserted into the middle of the loaf.
- Allow the loaves to cool for 5 minutes. Remove from pans.
- Allow to cool completely before slicing.
- Wrap tightly and store at room temperature up to 4 days or 10 days in the refrigerator.
Did You already know..............
-A cluster of bananas are called a hand.
-Banana beer is available for purchase.
-Americans on average purchase 28 pounds of bananas a year.
-A pound of bananas are roughly 3 medium bananas.