Bananas get scarfed up in this house like you wouldn’t believe. We usually buy two bunches a week and I’m the main culprit.
I can’t help it. I’ve been eating bananas in my Cheerios for, like, 27 years. By now, it’s a morning habit that’s hard to change. If I did it would probably led to a potassium deficiency leaving me with no dexterity and unable to type. Who would occasionally write this blog then?
The lack of central air in our house leaves the kitchen a few degrees warmer and thus our bananas are turning quicker. From lime green to traffic-light yellow and spotty in just a few days. Luckily you don’t have to throw them out because they’re perfect for banana bread.
Straight out of the oven and butter-melting warm.
We’ve been having an ongoing discussion in the Feaston house about what recipes we would share with a novice cook or baker that would really teach them the principles behind kitchen science and yet let them experiment with different flavors in a number of combinations.
The humble crisp is definitely one of those recipes – and perfect for the summer into fall, when all kinds of fruits and berries are coming into season.
We humbly present our Peach Raspberry Crisp – the greatest dessert of the summer.
Serve it with some ice cream, froyo or whipped cream.
Every week we buy bananas at the store. They are cheap, like REALLY cheap for fresh fruit, and I usually eat one every morning.
So we are usually in a constant state of having bananas around.
About this time of the year it starts to get pretty warm in our house. We don’t have central air and in fact, we haven’t lived anywhere with central air in like five years. This makes the bananas turn really fast.
There’s only a couple of options when bananas start to turn brown. You can toss them. =( Or make banana bread! =)
It's simply banana bread.
Well, your cooks learned their lesson. If you’re going to make a chocolate cookie, just make chocolate chip! The beauty of a chocolate chocolate chip cookie is that you can take your well-established recipe, the one you’ve made 1,000 times before, and all you have to do is add 1/3 cup of cocoa. Seriously. It doesn’t get any easier than that.
These turned out way better than yesterday's.
Filed under Desserts, Snacks