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Go Bananas

Last week, through the generosity of a friend, I was blessed with an abundance of produce. Tuesday we went bananas.
The bananas, although quite brown on the outside, were still firm. I'd have loved to keep them around for a couple more days for plain old eating but I didn't want to risk the bananas browning too much. I popped one into my morning smoothie and chucked up half a dozen to freeze. These will be perfect for my breakfast smoothies.


Half a dozen bananas were used up in this recipe:
http://www.southernplate.com/2008/07/homemade-banana-pudding-tutorial.html
The only thing I changed in this recipe was omitting the Nilla Wafers and I also forgot to add the salt. I used fresh eggs from my hens and creamy fresh milk. Hubby raved about this pudding and said that it was the best pudding he has ever tasted!


My next google search for chocolate covered bananas led me again to Southern Plate. This is the first time I've stumbled across this site. Twice. I think that calls for a re-visit.
http://www.southernplate.com/2010/06/frozen-chocolate-covered-bananas.html/comment-page-1#comment-354322
I didn't realize how yummy frozen chocolate-dipped bananas are. Kinda like a Dairy Queen Dilly Bar. But better. And good for you...well, chocolate is good for you, right?

The Boy made a loaf of banana bread. I would have had him double (or triple) the recipe but found that I was out of sugar and butter. The recipe called for 3/4 C. sugar so we used the last of the sugar (about 1/4 c.), added a heaping tablespoon of honey and sprinkled in a little bit of cinnamon/sugar. Instead of butter, The Boy used Wildtree Butter Flavored Grapeseed Oil. The banana bread didn't even last the afternoon. The Boy did good.

The bananas, with brown and mushy insides, got mashed for the freezer and will be used in future banana bread.

WAHOO! We did it - started on Monday with about 5 dozen bananas and all have been eaten (in one form or another) or "put up" for future use.

On Wednesday, I canned green beans and filled the freezer with diced peppers, diced potatoes and sauteed mushrooms. This was my first ever pressure canning experience. With a few words of wisdom from my mom and an awesome tutorial in The Ball Blue Book (complete with pictures, which really helps this visual learner), I was able to successfully manage this new experience. It is so satisfying to see a counter full of vegetables and fruit that will be enjoyed for weeks to come.

Thank you, Sarah, for sharing your bounty with me and thank you for your kind and giving spirit. YOU are a blessing to many.




Shared on Food Revolution 

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  1. That just puts a big ol' smile on my face! ~Sarah K

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