When bananas turn BAD!

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Click here to view the small videoWe’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!

– Waz.

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9 Responses to “When bananas turn BAD!”

  • sorry to leave a tech comment….
    but your feed doesn’t send the videos correctly.
    this tells you how to fix it:
    let us know if you need help.
    its important becasue most of us in the Videoblogging Group keep up with videos through an aggregator.

  • hi guys. nice work! found you thru the videoblogging group. i have started a blog for my kitchenware store in boston mass, usa. we’re goofing around and doing product demos, will be linking to an ebay store. check out our vlog and let me know if you want us to demo anything! also, you ought to post the recipes to the things you cook so people could copy them.

  • nice! I like to peel and freeze my nanners before they turn. this is for everyone who has a cooking vlog or video clip: if you add the tag “vlogcookbook” in del.icio.us, it will get added to the compilation.

  • great work lenny & wazza, glad to see the beaters have got a good home. Nice subsitution of sugar. But what is the oven temp in ‘C? My first banana loaf was like toast.

  • Very entertaining! For once, a “real” cooking show :)

  • You guys really make me laugh. It’s like being there in the kitchen with you in the decision-making process. I enjoyed the “blender debate”–made me chuckle at my office desk. Don’t know whether I’ll try that exact recipe at home though.

  • Food and Wine has a great recipe for banana cake with sauce that uses these ugly nearly-rotten bananas and transforms them into a really elegant dessert that is hard to stop eating. I know because I have made the cake+sauce three times planning to serve it to friends and each time I have eaten the entire thing myself (over a period of hours, of course). Unfortunately F&Ws recipes are now accessible to subscribers only. But if you are a subscriber, do a search for this recipe. I think it came out in the summer of 2002.

    Another thing I do with these ugly rotten nearly-alcoholic bananas is to cut them in long strips (get rid of the really black parts) and saute them in a bit of butter at high heat then lower to medium heat. Sprinkle a bit of brown sugar on them as you cook and some ground cumin and sprinkle lemon or lime on them as they cook down (7-10 minutes) into these caramelized unrecognizable chunks. Scoop them onto a plate, squeeze more lime/lemon on them and serve with any pork dish and they are the best. You can chop up some basil and sprinkle it on the bananas after serving but it’s almost a bit too foofy to do so.

    If you dont like these two ideas, use the rotten bananas to make homemade banana ice cream. “Yum plus” does not begin to cover it.

    Thanks for a great website.



  • Just a tip for when you need to sieve loads of cups of flour, rather than take ages in a small sieve just dump all the flour in a larger bowl and use your hand or electric whisk in it for about 15 seconds, it perfectly aerates the flour and gets rid of the lumps.

    I am enjoying immesely every podcast i can get my hands on, nice work :)

  • i believe it is absorbing liquid better that flour is sieved for (not just lumps) — this is why double & triple sievings are recommended sometimes — so much the more surface area on each tiny particle of flour that can absorb liquids — for example this makes the WHOLE biscuit fluffier [irregardless of any lumps] — keep smilin — jerry

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