grade class. Every day, right before lunch, my teacher would go to the closet and retrieve the blackest, nastiest looking banana anyone had ever seen. She seemed to have an endless stash of the things in there. All of us kids were just mortified by them. But every day, she would say,” The darker they are, the sweeter they are.” It didn’t make any difference to me, I just wasn’t interested in eating something that looked rotten. Now, as an adult, I realize the method behind her madness and even prefer bananas a little dark. But you won’t catch me eating one that’s all black. I just can’t do it.
My favorite of all the bananabread recipes that I’ve tried, it is dense, chewy, full of flavor, and packed with nutrients like potassium, calcium, manganese, copper, and magnesium thanks to the addition of the dates
It's my turn to select for our Bake-Along, and I've chosen BananaNutBread. Chunks of sweet smelling banana is scatttered throughout the cake, with the nuttywalnuts and flavour from the golden raisins makes a very nice combo
Stir in the bananas, pecans, and vanilla extract. To make the bread. If necessary, cover the pans loosely with aluminum foil for the last 15 minutes to prevent excess browning. Cool the bread in pans on wire racks for 10 minutes
I bookmarked her coconut pancakes, her fruity green smoothie and her pumpkin spice granola. They are all on my “must make soon” list but when it came down to the final choice,I decided to go for her bananabread because my kids love bananabread and I had a few bananas that were too brown to eat, so it was a win win situation