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Is that your nose or are you eating a banana?
by Tana March

Banana Bread | Smoothies | Cosmetics | Breakfast | Chutney

Once again, my bananas have gone bad. It happens every time. I buy them with the best of intentions. Even eat them fairly regularly. But since my palate prefers the barely ripe, unscathed bittersweet to the mushy super sweet of the banana in its spotted pajamas, I can't eat them fast enough. By the looks of fruit bowls far and wide, I am not alone.

What do we do with our not good enough to eat friends? I made a vow to stop throwing them away. Of course that has translated into not buying them which, in turn, has translated into not eating them. Boo Hoo. There must be a better way.


Tried and True
Banana Bread has, for years, been the solution to this age-old problem. If you don't like banana bread, you could always give it as a gift. It beats chucking them. Besides, nothing tickles a fancy like goodies from the kitchen. If you don't have enough bananas for bread, collect them in the freezer. Lord knows there will be more to add in a week or two.

Grandma's Banana Bread
1 cups all-purpose flour
1 cups sugar
1 teaspoons baking soda
teaspoon salt
cup vegetable oil
2 eggs
1 cup mashed old bananas
cup plus 1 tbsp. Buttermilk
1 tsp. Vanilla extract
1 cup chopped walnuts
  1. Mix flour, sugar, baking soda & salt.
  2. In another bowl, combine eggs bananas, oil buttermilk & vanilla.
  3. Add to flour mixture, stirring just until moist. Fold in nuts.
  4. Pour into a well-greased pan (9 x 5 x 3) and bake at 325 for 1 hour and 20 minutes or until fork comes out clean. Cool on rack before removing from pan. Makes 1 loaf
Bright Ideas:
My grandmother actually waits until the peels are black before making this bread. She says it adds to the intense flavor of the bread. It is good.

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