Our church will host a Green Fair this Saturday to share ideas on how to live lives respectful to our environment. My parents, who married during the Depression Era, were green long before it became fashionable. They taught me that wasting was akin to stealing nourishment from a dying orphan. So, a recent epiphany on how to save aging bananas eased my orphan-killing guilt and made me feel like a better person.
We bought bananas every week, but often discarded those that over ripened. I tried resuscitating them like my mom taught me, putting over ripe ones in the freezer until I baked banana bread. But our crowded freezer protests by throwing hard food on our insteps. And there’s only so much banana bread you can make before you 1.) can’t stand the sight or smell of banana bread, 2.) your weigh scale starts smoking, and 3.) your friends can’t stand the sight or smell of banana bread.
A food dehydrator might have been an option, but we don’t have the cupboard space for more kitchen appliances. Plus, I can eat just one banana chip.
One day it occurred to me that grapes taste good frozen, why not bananas? So, when our bananas reached the mm-mm good-to-banana-bread-ingredient teetering point, I peeled them, put them in a freezer safe bag, and froze them. It was life changing! They are perfect on cereal and ice cream; in smoothies and chocolate; and in baking–for those days we will surely crave banana bread again. * And banana bread tastes better with fresher bananas.
Also, studies prove that a good breakfast can enhance one’s productivity and overall health. Better bananas = a better breakfast. Hence, a better breakfast = better writing (or stock trading, or rocket building–whatever you’re doing). Freezing bananas reaps these great benefits:
- less shopping time
- smaller eco footprint
- sweeter smelling garbage
- more grocery savings
- healthier eating
If you’re saying, “Duh! I’ve frozen bananas forever,” I wish you would have told my mom. You could have saved us both a lot of starving-children-in-Bangladesh shame.
* Flour’s Famous Banana Bread reigns as our favorite banana bread recipe. One batch makes six small loaves or two big. The smaller ones allow for freezing more of the batch for company. You can get the small aluminum pans right in the baking section of your grocery store. Reuse the pans to stay ecosystem friendly.
The recipe is idiot-proof. I know from experience. I tend to mix the ingredients out-of-order and the bread still comes out great. They must taste even more amazing when you read the instructions first.
Bananas! Bananas! Go green bananas!
Banana bread burnout reminds me of Sneak Attack Spaghetti Squash!
They all ripen at once, are huge and of limited use/interest.
I always arrive late to church during SASS season…
after checking for any car doors left unlocked!
Good tip; great writing.
Thank you! I don’t know why they call it Spaghetti Squash. It never tastes good in spaghetti.
We have to keep our cars locked in case of Zealous Zucchini growers. Although, I’m kind of hungry for stir fry right now.