I'm trying really hard to incorporate bananas into my diet. I'm doing a lot better with tomatoes. I can eat them in salads and uncooked in food without wanting to gag because it feels like a slug made it into my food.
We had several bananas that were edging beyond ideal ripeness. I like to argue that bananas are never really ripe because to me, if something is ripe, it should taste good. Bananas never taste good; therefore, they are never ripe. Vis a vie bananas are a disgusting fruit spawned from the devil's tree.
Alright...even I have to admit that last statement is false and a complete fabrication.
Moving on...
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| Confession: the recipe calls for cooking oil. Me? I go Paula Deen on it and used butter. |
The complete opposite of bananas.
So this isn't the most healthy recipe on the block. I figure this is the same as putting cheese on broccoli to get children (or Eric) accustomed to the taste. A few weeks and my taste buds should be more accepting of bananas. Now...the texture is a totally different issue.
A banana's texture is right up there with wet paper. Gag-worthy.
Banana Bread recipe from Better Homes and Gardens cookbook.
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