bananas

Put the ones that you don't think you going to use in the freezer with a plastic freezer bag. They keep. Once frozen the skin will turn brown but the inside is safe and will taste good afterward.

I put them in the freezer when they get super ripe. I peel them first so they are easy to thaw and use in minutes. I make banana pancakes with them, and everyone loves the pancakes! Just estimate how much banana to use in the batter, at least 1 banana though. Also, I make banana chocolate chip muffins. I don't have the recipe for it off hand but I'm sure if you search you would find one. They are yummy!

So so jealous! Bananas in Australia have just recently come down from $16 a kilo to $10 a kilo after April hurricane wiped out most crops. Apparently still have a few months to go until they are back down to normal ($2 a kilo) prices! I can count the number of bananas I've had since April on one hand!

Oh, and yeah, keep em in the freezer, either in their skins or cut into chunks in a freezer bag and use them to add to smoothies or banana bread or anything!

I wish I had a banana

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Banana Orange Bread!

2/3 c. shortening (Promise butter)
1 c. sugar
4 eggs (substitute Egg Beaters, 1 lg. carton)
2 1/2 c. sifted flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 c. mashed ripe bananas
1 c. orange juice
1 c. chopped walnuts
1 tbsp. grated orange peel

Cream shortening and sugar; add eggs; beat well. Sift dry ingredients, add to creamed mixture alternating with mashed banana and orange juice; blend well. Add orange peel. Stir in nuts. Pour into 2 well greased loaf pans, 9"x5"x3". Bake 45 to 50 minutes until done. Remove. Cool on rack. Wrap. Freeze one. Yield: 2 loaves.

I got this original recipe off the internet and have tried all sorts of substitutes, left out the walnuts and orange peel etc etc etc, my biggest find was that I can substitute up to 3/4 of the shortening with applesauce but I have only tried doing half with this recipe since that was easy math... you can freeze the loaves too!!!!

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