Splits, milkshakes or smoothies, summer indulgences share a common interest – B-A-N-A-N-A-S! Surely, nature’s yellow encased fruit is a “go-to” favourite until ‘it’ happens– age spots. While speckled brown jackets are telling signs of aging, soluble transformations await with a little elbow grease. ‘Seemingly’ expired, what’s truly bananas is that some will dispose of perfectly usable – though slightly over-ripened – delicious fruit.
My advice: don’t judge neglected fruit by its – peel-ready – exterior. Instead, Lady be cool and remain one smiling Chiquita by reviving bananas with a bake-over. Still very sweet and flavourful, overly ripe bananas are especially ideal for the creation of baked goods – it’s fermentation gone right!
Tried, tested and true to taste, I use Martha Stewart’s reliable recipes for my very own potassium-rich baking session of banana bread and muffins. To start, I adhere to outlined steps to yield basic results. But, as with any ‘good’ and plain recipe, simple ingredients are simply too irresistible not to invite delectable additions.
Cater-made to personal preference, I maintain the rich integrity of banana bread by replacing traditional butter with alternative fats – tahini and even all natural peanut butter. Intensely nutty, separate use of these ‘butters’ – in two distinct batches – works, and certainly amplifies the flavour profile of banana bread. Batter once prepared and poured into a greased loaf pan, why not make things more sanely delicious? Doing just that, I have tried unique pairings for added texture and taste. Between dried cranberries and various toppings, my all-time favourite banana bread consists of chocolate chips, peanut butter and a generous sprinkling of shredded coconut. Though quite strong, the not-so-visually-apparent sesame-infused batter mixed with dried pineapple chunks remains a close second. Highly aromatic, there’s no doubt that bananas –revamped – makes for moist and crumbly fruit bread that’s not only worth saving but, equally devouring. Essentially, the same loyally portable snack with the exception that it’s – now – proportionally sliced.
Continuing with an experimental sequel, take a humble banana muffin recipe then proceed to mix necessary ingredients – as per instructions – and get creative. Gloriously treated, I make mine by adding sundae-like fixings such as chopped walnuts and dark chocolate chunks. End result: a kingly creation otherwise known as, “chunky monkey banana muffins.” Plump and traced with chocolaty banana goodness, these individually wrapped treats are unquestionably satisfying from muffin top to bottom. Needless to say, a tangible mouthful that’s – presumably – Elaine-approved!
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