Sunday, August 31, 2008

The Brown Banana

Woe to the brown banana, thrown out at the peak of sweetness. Unappealing in appearance -- mushy and smelly but at the height of flavor like Epoisses, an artisan runny French fromage (cheese.) Flavor a dull oatmeal or punch up pancakes with this spotty over ripened fruit. Yielding easily to a fork, a banana in this advanced maturation will mash and mix into these morning favorites. The Chef picks up bananas at his local Latin market for well under 99 cents a pound; 99c only Stores carry two-pound bags and also carry oatmeal and pancake mixes.

Directions
Mash 1/2 a banana into a serving of oatmeal. Follow oatmeal preparation directions, whether instant or regular. The Chef likes his steaming oatmeal topped with a slice of butter, a splash of milk and a squeeze of honey. For pancakes, mash 1 to 2 whole brown bananas into the batter, depending on how many pancakes are coming off the grill.

4 comments:

Chris and Sandy said...

Banana Bread too! They are great to use in that. Then you can freeze the loaves, wrapped in foil and placed in a plastic freezer bag and enjoyed anytime!

Chris and Sandy said...

...oops, cut frozen, and warmed in the microwave for 15 seconds on high. smothered with butter!
You can also make banana bread french toast, just used the sliced banana bread instead of the regular bread!

Billy Vasquez said...

Hi Chris and Sandy, the Chef does not have a banana bread recipe, would you share one with my readers - banana French toast sounds delish!

Kelly said...

Google the recipe " One egg banana bread ". It use 3 ripe bananas , you can mix it in one bowl and it is good.
I usually add candied walnuts or pecans.
If you substitute oil for the butter , increase the baking time.
This makes a very dense loaf that freezes well.

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