The Coupon Clipper scours the specials for the best deals in New York's big grocery stores.
Bananas aren’t exactly the first fruit we look for in the ads. Not that we don’t have any love for quite possibly the world’s perfect food, but because of price. They normally go for around 50 cents a pound. They’d have to be very cheap before we cared. Ends up, 29 cents a pound is the perfect sum at Key Foods, and we were ready to see what we could do with these things.
We love the slightly brown bananas for a snack, but they don’t like to stay that color for us that long. By the end of the week, bananas will have turned from brilliant yellow to mushy brown, which is not particularly appetizing. No matter what kind of banana you love to eat the most, you’ll only have a small window to enjoy them. Once brown, it could seem like they are destined for the trash can, but they have one last trick to pull -- banana bread.
They really need to be brown before proceeding with this dish. Green bananas will just leave nasty hard chunks in the middle of the loaf. Preheat the oven to 350 degrees. Mash 3-4 bananas with 1 cup of sugar. Mix in 1 stick of butter at room temperature, 2 eggs, and a splash of rum. Meanwhile, combine 1 2/3 cup of all-purpose flour, 1/3 cup of oat flour, 1 teaspoon soda, 1 teaspoon salt. Add the banana mixture to the flour mixture. Dump the combined mess into a loaf pan and bake for an hour. This new creation will stretch the life of the bananas by another week.
When do you like to eat your banana -- still green, yellow, or a little brown?
Picture from Rockin' the Free World's photostream on Flickr.