The Meat

Wednesday, April 10, 2019

Good morning, foodie friends.

I started my morning staring down four quickly browning bananas on my counter — I could swear those were perfectly golden with a hint of green yesterday morning. Wait, is that a fruit fly? *Smack*

Because I’m the mom of a fruit-eating machine, my kitchen is always full of fresh fruit (and yes, if you’re wondering, I’ve already considered taking out a second mortgage to fund my son’s blueberry addiction). He loves bananas, and so do I, but no matter what internet hacks I try, there are always a few stragglers every bunch that don’t get eaten fast enough.

What’s a mom to do? Sometimes, I’ll make quick, healthy banana pancakes by mixing up 1 ripe banana, 1 large egg, 1/2 teaspoon cinnamon and 1 tablespoon quick oats. You then plop the mixture onto a hot griddle pancake style, making a kind of hearty breakfast fritter. Or, I’ll unpeel the super ripe bananas, put them in Ziplock bags and freeze them for future smoothies.

When my freezer door starts going bananas, (get it?) I turn to the age-old favorite: banana bread.

Now, listen, we all know there are some really good banana breads and some really, well, blah banana breads. I swear by this recipe that I found on more than 10 years ago. Yes, it has a lot of sugar, but this sweet treat is worthy of a proper burial for overripe bananas. Simply mix 1 ¾ cup of flour, 1 ½ cup of sugar, 1 teaspoon of baking soda, ½ teaspoon of salt in a bowl. In another bowl, mix 2 or 3 ripe bananas, 2 eggs, ½ cup vegetable oil, ¼ cup and a tablespoon of buttermilk and 1 teaspoon of vanilla extract. Add the two mixtures together in one bowl and mix. Bake at 325 F for 1 hour and 20 minutes. Sometimes, I’ll add mini chocolate chips to the final mixture — the mini chips are less likely to sink to the bottom.

Lindsey Hollenbaugh
Managing editor of Features

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