Banana Master

Banana Master

I am the Banana Master.  I eat one every day for breakfast on my whole wheat toast spread with almond butter and blackberry jam.  But I don’t eat just any old banana.  I eat a perfectly ripened banana each and every morning. How can that be possible? Bananas are seemingly only ripe for a split second between green and mush.  You know what I’m talking about!  Green bananas are bitter, and overly ripe bananas are paste.  A perfect banana only has a sprinkling of light brown spots on the skin and no bruises.  But when you buy a bunch of bananas they all get ripe at the same time.  Alas, I have developed a Banana Master Selection System.  It has taken me years to perfect this system however I am willing to share it with you, gentle readers, right now.

When I am in the grocery store, I select 3 or 4 bananas of various stages of ripening. Yes, I am the person who rips a banana off of your perfect bunch leaving a gap in the middle.  But when I do this system, I have a banana ripening perfectly every day.  Brilliant!

And, my banana selection plan even has a back-up fail-safe bonus plan for the odd day that I miss breakfast, such as when a kindhearted soul brings chicken biscuits to work and I skip my home breakfast.  My back-up plan is simple – Tropical Banana Bread.

This banana bread is delicious.  I don’t even like banana bread but I do like this one. The coconut saves the day.  I love all things coconut so adding it to banana bread makes me smile. I know you will smile, too.

 

Tropical Banana Bread with Tangerine Glaze

3/4 cup butter, softened

1  1/2 cups sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed bananas

4 tablespoons milk

3/4 cup grated coconut (I used frozen coconut)

3/4 cup chopped macadamia nuts (or substitute with nuts you have on hand)

Glaze:

zest of one tangerine

4 to 5 teaspoons freshly squeezed juice from a tangerine (or use orange juice)

1 cup confectioner’s sugar

Preheat oven to 350 degrees.  Cream together butter, sugar, eggs and vanilla.  In a separate bowl, mix together flour, baking soda, and salt.  Add dry ingredients to the creamed mixture alternatively with the milk.  Add mashed bananas.  Fold in nuts and coconut.  Place in a greased and floured 5X9-inch loaf pan.  Bake at 350 degrees for 45 – 50 minutes.  Reduce the heat to 325 and continue cooking until the center is set. Remove from oven and let bread sit 5 minutes and then remove from pan.  To make the glaze, heat the tangerine juice for 20 seconds in the microwave.  Pour over confectioner’s sugar; mix well.  Add the zest and drizzle over the cooled bread.  You can also just use 4 to 5 teaspoons milk, 1/4 teaspoon vanilla extract, and 1 cup confectioner’s sugar to substitute for the tangerine glaze.  Both taste good with the bread. Serves 8.

 

Print Friendly, PDF & Email

6 Responses to Banana Master

  1. Brenda Scruggs December 12, 2016 at 7:20 am #

    A simple way to buy Bananas but has never entered my simple mind. Thank you. I hope all of us local followers don’t shop in the same place; poor banana display. I love banana bread so definitely trying your new recipe. Brenda Scruggs

    • Julie December 12, 2016 at 10:01 pm #

      I got so tired of the whole bunch getting ripe at the same time that I used to joke that I needed to go the grocery store every day to get a banana. That’s when it hit me that I could buy several at a time and still achieve the same end result.

  2. Brenda Scruggs December 12, 2016 at 7:38 am #

    Do you have a good rum cake recipe? Brenda Scruggs.

    • Julie December 12, 2016 at 10:00 pm #

      I do not, however I have an extensive collection of cookbooks so I will look through some and find a good one to try.

  3. Anonymous December 12, 2016 at 7:46 am #

    I like your banana selection idea…in fact, I like all your blogs.

    • Julie December 12, 2016 at 9:58 pm #

      Thank you for reading the blog! I enjoy it.

Leave a Reply