Mother dearest happens to be a nurse. She often tells us the tale of a man she once took care of in the hospital. He was up there in age, nearing his mid-90s, but in amazing amazing shape. In fact, she said he was in such good shape no one could believe he was really in his 90s. Why was he in the hospital? He had to have an appendectomy.
What was his secret? “A banana each morning,” he had confessed. Since that time, my mom has pretty much stuck to this rule. As has my dad. As has several of my brothers. As have I. What does this translate to? A family that goes through about 6 bananas a day — 7 if you include our banana-loving dog.
Bananas, like wine, get sweeter with time. In other words, dont cook/bake/eat a green banana. That is gross. Really, they are best when “lightly freckled” — which is pictured above as a number 7. Seven = heaven.
And last, but not least, a few banana recipes:
Vegan Banana Ice Cream
Adapted from: The Kitchn
Seriously, that’s it! Take 3 bananas – the browner the better for this one. (For those who need a visual — please refer to banana ripening chart above — when I say a brown banana, it means at least a 7). Food process those suckers into baby food. Freeze. Eat it like ice cream. Sounds interesting, right? It is. Its cool, refreshing, and pretty darn healthy if you ask me. I’ve added a few things to jazz it up from time to time: a dash of cinnamon, some chocolate chips, a spoonful of peanut butter, a tablespoon of cocoa powder — be creative.
My Favorite Banana Bread
Adapted from: Food Network
3/4C sugar (I usually do 1/2 as agave and 1/2 as sugar)
1 stick butter
3 bananas, ripe (brown!), mashed
2C all-purpose flour (I have successfully substituted whole-wheat flour)
1tsp baking powder
1tsp baking soda
Preheat to 325. Spray/butter/oil a bread pan. Cream sugar/butter. Add eggs. Add bananas, milk, cinnamon and mix. In seperate bowl, add flour/baking powder/baking soda/salt. Add wet ingredients to dry ingredients. With this recipe, it is best to mix until just combined. DON’T BE THAT PERSON WHO KEEPS STIRRING AND STIRRING.
Pour batter into pan. Bake for 60-75 minutes until tooth pick comes out clean and/or you can’t wait any longer. Let cool. Serve. Yum. Yum. Yum.