I always buy bananas with the best of intentions. I’m going to eat one every day for the potassium, they are good for me, and because they are yummy. Well, so long as they aren’t green at all. And so long as they don’t have too much brown on them. And no bruising whatsoever.
Ok. So maybe my intentions aren’t great and I kinda set myself up for succeeding in avoiding them based on my standards. After all, the sweet spot in the middle of all of those “I don’t likes” lasts a whole 5 minutes. And that’s assuming the cashier at the grocery store doesn’t bury them beneath boxes and other injurious items.
Next plan of attack: make the kids eat them. They have lower standards (except my middle son who has unreasonable standards for everything except pizza). This is another plan that rarely works.
Backup to end all backups…
Banana bread!!! And because of my aforementioned habit of procrastination in eating these lovely fruits, I force myself to not pop them in freezer for “later” baking. Just do it now. Like right now, Kara.
Banana bread reminds me of childhood. I remember my mom coming home from a friend’s house with little loaves of foil-wrapped deliciousness. Some were zucchini bread (another FAVORITE of mine) and some were banana bread. I was completely content with either as they were my two favorite summertime snacks. Moist, soft, and slightly sticky on the outside from being wrapped while a touch warm. Mmmmmm!!!!!
The only thing that could keep me from popping a whole loaf into my mouth were nuts. Don’t put crunchy things in my soft, moist, sweet treats. Same goes for brownies. Keep your nuts to yourself.
There seems to be a trend emerging here.
I digress. Banana bread. Focus, Kara, focus.
Yet again there were bananas that had been uneaten in my kitchen and I was determined to not allow them to go to waste this time. But standard banana bread would not do if I was going to share it on a cake and sweets blog. It had to be spruced up. Like fancy and decadent. After dinner or tea time dessert quality. The kind you shouldn’t eat for breakfast (though I may have done that after taking these pictures this morning).
So I bumped up the awesomeness quotient of my standard recipe and I’m sharing it with you. I am not responsible for any excess consumption of caramel sauce (yep, we’re gonna make it from scratch) or for morning sugar highs and crashes requiring more milk chocolate caramel banana bread. That’s all on you. 😉