Dirty Bananas...

You know,
you just never know
what a 2 1/2 year old will say
or call things
sometimes.

I. LOVE.THIS.AGE.

A few weekends ago G'ma & G'pa Gervais went for a visit to Beckham's house.
His Momma & I were having a discussion about bananas,
I have no idea how we got on the topic of bananas...

dirty bananas...

Yep...
according to Beckham
these are "dirty bananas"
and
he won't eat a "dirty banana".

There cannot be any signs of brown spots on them
anywhere.
However,
he loves his Momma's banana bread...
we just won't tell him,
will we?

I came home from work yesterday,
saw those three bananas
and thought I probably should do something
with those
"dirty bananas".
The dear husband just bought them.
Is it me,
or do bananas ripen faster then they used to???
Or is this just an aging thing...
talking about me here,
not the bananas
{sigh}

I'll never look at a ripening banana again, without a grin
and thinking
of this little sweet heart.

I will admit, there is a small window of opportunity for when I think a banana is best for peeling & eating. This window of opportunity is about a couple of hours long. Can't be too green, and it can't be too yellow, not too firm
and not too mushy,
and
I'm right there with Beckham...
I don't like to peel and eat a "dirty banana"...

I read in one of my cooking magazines that if you break the bananas apart they will not ripen so quickly. I think this works...now the dear husband thinks this is just a crazy old wives' tale.
It does work,
trust me,
he just doesn't know what he's talking about...


MARGARET GAZDA'S BANANA BREAD
3 tablespoons margarine, softened
1 cup sugar
1 egg
1/2 cup sour cream
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
3 ripe bananas
1/2 tsp lemon juice

Cream margarine and sugar, add egg. After thoroughly mixed add sour cream. Stir dry ingredients together in a bowl and gradually add to the mixture. Smash bananas with a fork and add lemon juice, stir to mix. Add bananas to dough, mix thoroughly.

Mix 1 tsp sugar and 1/4 tsp cinnamon and sprinkle on top of bread. Bake 25 - 30 minutes (I use the tooth pick test) at 350 degrees. NOTE - I always use the foil mini loaf baking pans. I feel the bread gets done in the middle at the same time the tops are nice and brown....larger pans get so dark on the tops before the middle is done....this is my solution to this problem and this batch makes 4 cute little personal pan loaves of bread! I call them personal because I can sit down and eat a loaf all by myself {sigh}

Banana bread, still warm from the oven,
slathered with strawberry cream cheese,
yes,
I like to have a little banana bread
with my cream cheese
;-p
Y-U-M...
a match made in heaven!

Have a good weekend everyone,
Brenda