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Banana Bread has stood the test of time. You can tell a favorite recipe by how
thick sweet batter that is full of mashed bananas, ground cinnamon and chopped nuts.
It is, as the name “Quick” Bread implies, quick to make. The dry
of bananas, but for this recipe we’re using the long and curved bright yellow
variety sold in bunches. Arriving at our shores over a hundred years
ago, this tropical dessert fruit has many virtues; it is available year round,
reasonably priced, of consistent quality, easy to peel, and most importantly, we
know by the color of its skin how firm its flesh will be and how sweet it will
taste. When you think about it, not many fruits can tell us so much just
by looking at them. Bananas are picked while still green which means
its flesh will be hard with little flavor. As time passes and the banana
ripens its skin begins to turn yellow and with that its flesh softens and its flavor
sweetens. Further aging causes the skin to brown and its flesh to become
very soft and sweet. At this stage some people throw these bananas in the
garbage thinking they have gone bad, not realizing how delicious they will be
when mashed and baked in a bread or cake.
If you are like me almost
every time I buy bananas a few (not enough though to make this Banana Bread) will turn brown before I get around to eating
them. Instead of throwing them away, simply place them into a plastic bag
and freeze until you have enough for baking. You
can also peel and mash them, stir in 1 teaspoon lemon juice
for each banana, and freeze in an airtight container or bag. They will
keep about six months in the freezer.