When was the last time you ate a banana? Can you even remember? Apparently, someone somewhere ran studies showing that bananas are the most consumed fruit of all fruits out there. That’s… well… bananas!
I have never purchased more bananas than since I’ve become a mother. They’re easy, quick, nutritious and offer a subtle sweetness that can curb those sugary cravings. My children consume a banana a day, per child. So as I peel said bananas, occasionally sneaking a bite, I’ve noticed the bananas today aren’t the same banana as once was. I mean to say that these are bland, more fluffy and not dense, not nearly as sweet as I remember and much larger, too!
Have bananas changed in 5-6 years? Lets do some research, shall we? In the 1950’s a type of banana called Gros Michel was the most popular and readily available but due to a fungus attack, those were extinguished. We now consume a type called Cavendish which is a genetically mutated type, clone of the Gros Michel. These Cavendishes do not posses the ability to reproduce, however. I’m assuming that only bananas that can make babies taste good?
Apparently, however, there is a new breed of banana called the Goldfinger which will replace the Cavendishes soon due to their ability to reproduce. These bananas are similar to the smaller, dense, and sweet banana our grandparents and parents are familiar with. Bad news—they will cost an average of $1.00 per pound! That would make them an exotic tropical fruit like mangos and pineapple. This also means that my grandbabies may not know or have bananas as easily available as my children do now and this would be tragic!
Ok, enough scientific talk. How about a recipe for all those over-ripened bananas? Of course I’m speaking of the one and only, Banana Bread!
Now I live at high altitude, we’re talking over 7,000 ft so if you’re at sea-level you’ll want to omit the water.
1/2 cup softened butter
1 cup sugar
3 ripened bananas, mashed
2 cups flour
1 tsp salt
1 tsp baking soda
3 tbsp water, colder the better
1 tsp vanilla extract
In a mixing bowl, cream the butter and sugar. Add eggs and bananas. Beat in remaining ingredients. Pour batter into a greased 9″ loaf pan and bake at 350 for 40-45 minutes or until golden brown. My children like 2 tsp of cinnamon mixed into the batter or 1/2 cup chocolate chips if we’re needing that fix.
I make this bread at least once a month, and double/triple batches at that. It’s a staple for our family and I hope yours enjoys it just as much. 🙂