• Bunnylux@lemmy.world
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      8 months ago

      If your bananas have developed sentience and started to beg, you’ve left them too long!

  • JusticeForPorygon@lemmy.world
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    8 months ago

    I don’t make banana bread very often because I make a damn good banana bread from a recipe my mother showed me (that I’m certain she got online) and I have absolutely zero self control, so the entire load will be gone in two to three days.

  • ShareMySims@sh.itjust.works
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    8 months ago

    I love banana bread, but hate fresh bananas, so I never buy any. I guess that’s one way to solve this problem… 😂

  • reboot6675@sopuli.xyz
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    8 months ago

    Tbh these don’t even look that bad. Even many times you peel one of these and they are totally fine on the inside

  • Mothra@mander.xyz
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    8 months ago

    I love banana smoothie way more than banana bread. Put a couple ripe bananas, some sugar, milk, blend. Enjoy. Less effort and more bananas used.

  • i_stole_ur_taco@lemmy.ca
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    8 months ago

    I wasn’t ready quite yet so I put them in a bag in the freezer.

    The bag got so full I had to move to a bigger bag.

    My freezer is half full of brown, frozen bananas.

    I don’t even like banana bread. Help.

    • Plum@lemmy.world
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      8 months ago

      Bananas act as egg substitutes. Add to any sweet baked thing, like waffles or pancakes.

      Edit: peel them first, and put them on a plate in the freezer before you stick them in a freezer bag. It’s much less intimidating when you don’t have to deal with peeling a shitty slimy frozen banana.

      Edit edit: Muffins are superior.

    • door_in_the_face@feddit.nl
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      8 months ago

      Haha, I took this post as motivation to finally use up those frozen bananas I had. Now I have banana bread muffins in my freezer instead. It’s a good upgrade if you ask me.

  • scrion@lemmy.world
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    8 months ago

    The key to amazing banana bread is to make it with soft, brown sugar. The stuff that is clumpy, glistening with moisture, reminiscent of molasses. It adds so much to the flavor. And actual nuts, of course.

    • krakenfury@lemmy.sdf.org
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      8 months ago

      This makes me think you could use straight sorghum, or mix in some with brown sugar.

      Also makes me want to try panela, unrefined whole cane sugar from Central and South America

      • scrion@lemmy.world
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        8 months ago

        I do in fact use unrefined, brown cane sugar, although I have not tried panela specifically.

        The one I use pretty much looks like this:

        It’s an organic fair trade brand, but I’d have to look up where it is imported from.

        As I said, I can’t imagine making it with any other kind of sugar any more. Sorghum seems like an interesting idea, might have to experiment with that.

  • ms.lane@lemmy.world
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    8 months ago

    My Grandmother won’t eat them until they’re like this.

    I’m a ‘just a hint of green’ girl.

  • Synapse@lemmy.world
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    8 months ago

    You can make banane flambée !

    • Split the bananas length-wise as good as possible, they should split in 3.
    • lay them done in a pan
    • heat it until hot, no need to cook them too much
    • sprinkle with powdered sugar
    • prepare a shit glass of brown rhum and some matches (or lighter)
    • pour the shot on the bananas and light it on fire !!! 🔥
    • turn of the heat, let it extinguish buy itself

    Et voilà ! You have delicious caramelized banana desert!