high-bar baking

Having very ripe bananas around is a bit of a conundrum, don’t you think?

I never have them around, and I have a hard time having them on hand for recipes, because I don’t like bananas. I’ve come around, I’m not a child anymore, but I’m never going to pick one up. They have no appeal for me.

And if you like bananas, why are you letting them sit around for so long that they go bad? I know some people who keep apples in their fridges (weirdos. Yes, I know you’re reading this. Still a weirdo) because they like them cold. But I’ve never met one solitary person who does that with bananas. Which means they’re sitting on the counter. In plain sight. You’re watching them decay before your eyes. 

That doesn’t make any sense to me. So who are these people who have some gracefully aging bananas at the ready? 

Planners, I guess. People who want to make banana desserts with more than twenty four hours’ notice. Couldn’t be me. 

I usually end up making them with yellow bananas on which I’m imagining a single brown spot. Maybe they even have a little green. Sue me. My bread turns out fine.

My take here is that I like the form factor of a loaf of banana bread better. And it’s already cake in disguise; for once in my life, I’m going to say to pull back on the cream cheese frosting. 

It wasn’t bad. Banana bread and cream cheese never are. But it wasn’t better than the old church recipe that I love. Sorry, Sarah. Not this time.