We’re always trying to eat more fruit, so we grab a hand of bananas pretty often. But at supermarkets here in Edmonton they’re always green, so they sit on your kitchen bench for a few days, taunting you and taking their sweet time to ripen.
Then, when they DO ripen, they seem to go “on the turn” (i.e. black and squishy) half a day later.
The effect is even worse if you take them to work … they go black between the front door of your house and the office cubicle, and we all know a banana packed in your cut lunch will go through everything anyway. Banana-flavoured ham, cheese and tomato sangers? We’ll give it a miss, thanks.
Well, don’t give up on those mushy narnas. We chucked together this banana bread pretty easily, making a few healthy changes to the recipe, and it lasted the best part of a week.
Enjoy the video!