Growing up, my mother’s freezer was the most notorious place where food went to die an undignified death. Bagels were tossed in there half wrapped in a piece of paper towel. A crumpled piece of foil obligatorily placed atop an opened loaf of bread signified zero understanding of food preservation techniques using a freezer. Yet if you ever questioned the madness, my mother would vehemently defend her freezer tactics. “It’s just a frozen bagel! It’s perfectly good,” she’d assert while microwaving said bagel, before toasting it into oblivion.
The other very notorious kitchen violation my mother commits is the way she handles bananas. My mother knows how to rot a banana with the best of them. Every time my father goes down to the market for something, my mom asks him to throw in a banana for good measure. It’s just this obligatory request that’s born more out of an impulsive need to buy more than one thing at a time, than out of need.
As a result of this compulsive banana buying, I too have become a hoarder of this Musa fuit. Every time Jon goes out to the store, I ask him to buy a banana, just like my mother. We accumulate them more than anything else in our apartment.
Fortunately for the sake of not wasting food, I learned a great trick about preserving rotten bananas years ago. Apparently, if you freeze a banana, it remains preserved and ready to use in banana bread. Banana bread quickly became my go-to housewarming gift, my favorite party-favor and one of my most trusted recipes. It’s the perfect way to re-use a fruit that would otherwise be considered trash.
Here’s my recipe for banana bread. Please, rescue any otherwise doomed banana from the garbage. Put it in your freezer when it starts to turn brown and save it for a rainy day.
(Makes 1 loaf)
1 stick of butter, room temperature
1/2 cup white sugar
1/2 brown sugar
2 large eggs
1/2 cupu sour cream
4 browned banaans
1 tsp salt
1 tsp baking soda
1 cup pecans, toasted
1 1/2 cups flour
What to do:
1. Cream butter and both sugars in a stand mixer until light and fluffy.
2. Add eggs one by one until fully incorporated.
3. Add salt, baking soda, vanilla, bananas and sour cream. Beat until incorporated.
4. Slowly incorporate flour in 3 parts until batter is smooth.
5. Pour into greased loaf pan and bake at 350 until a cake tester comes out clean, about 45 minutes – 1 hour.
6. Allow to cool slightly before slicing.