I’m sure some of you have been through this before. You ask your kid what kind of fruit/veggie/food they want you to pick up at the grocery store. They say something like, “Bananas! You have to get bananas!”…so you spend the extra money to get the organic ones, since the regular ones at the store (in my case, Trader Joe’s) seem to get disgusting with lightning speed even though on the outside they look perfect.
You bring said bananas home and put them on the fruit stand…and there they sit. For days.
Until the green turns to yellow… “Would you like a banana with your breakfast, Maya?” I say.
“Sure,” she says. I ask if she wants it cut up or in the peel and I hand over the goods. Ten minutes later… “Why haven’t you finished your banana, Maya?”
“It tastes yucky, Mommy,” I take a bite. It tastes perfectly fine to me, despite her little gnaw marks in random places looking for some fantasy taste she has a memory of in her head.
“Okay, I’m not sure why you think it’s yucky, but I can throw it in my shake. I don’t want to waste food.”
And the yellow turns to brown speckles and the kid still thinks they’re yucky. I would eat more, but they do give me a bit of heartburn, so what’s a girl to do?
Bake banana bread, that’s what. Somehow, that doesn’t give me heartburn, and Maya loves to help.
It can get a little out of control with the sugar so I like to use the following recipe from Weight Watchers:
1 1/4 cup(s) all-purpose flour (you can sub whole wheat flour as well)
1/2 cup(s) unpacked brown sugar
1/2 tsp table salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp canola oil (you can sub applesauce for less fat, and a bit more moisture)
1 large egg(s), beaten
2 large egg white(s), beaten
3 large banana(s), ripe
1 cup(s) uncooked old-fashioned oats
Handful of semi-sweet chocolate chips (optional – but a favorite when Grandma bakes it, and obviously will increase the fat and sugar in the bread)
Preheat your oven to 350°F. In a large bowl, stir together the flour, sugar, salt, baking soda, baking powder. Add oil/applesauce and eggs; mix.
In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter. Don’t overmix or your bread will be like a rock.
Spray a loaf pan with cooking spray. Pour the batter into your pan and bake until the top of the bread is firm/crusty and cracking a bit. This should take 45 to 55 minutes. Remove the bread from the oven and let cool in pan for 5 minutes. Then, flip it out of the pan and cool it on a wire rack for another 10 minutes.
Or, do what I do and cut the edge piece off before it cools down and shove it in your mouth while it’s still warm. It’s really hard not to once the smell starts wafting out of the oven. Mmm, mmm good.