What Kelly Said

I like my fruit under ripe. Like really under ripe. I want my fruit to have a crunch. In fact, nothing grosses me out more than mushy fruit. Blech. The worst offender is the banana. A mushy banana is one food I will not eat. I would venture to say that I would rather go hungry that eat a mushy banana. It gives me the heeby jeebies. Seriously.

I also have a husband who has the irrational fear of not having bananas in the house. Every time he goes to the store he buys bananas. I usually freeze half of them for smoothies but this past week I was off my game. I let the banana situation get a little out of control. We had some seriously brown bananas on our counter. That was enough to make me a little squeamish.

I should also tell you I am not  baker. I don’t like it. I would rather just throw a bunch of stuff into a pot and call it a day. That baking thing requires measuring and sifting and mixing. All of that? Not my thing.

So let’s review. I hate mushy bananas. I had an abundance of them. Annnnd I don’t bake. So would it surprise anyone (least of all my husband) when I made banana bread on Sunday morning for breakfast?

Who am I?

[I’ve Gone Crazy] Banana Bread

• 3 very ripe bananas
• 1/2 cup honey
• 3 Tbsp canola oil
• 1 tsp pure vanilla extract
• 1 1/2 cups whole wheat pastry flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup chopped walnuts

Preheat oven to 350 degrees. Lightly spray a loaf pan.

In a small bowl, mash bananas and mix with honey, oil and vanilla extract.

In a medium size bowl, stir together the whole wheat pastry flour, baking soda and salt. Add nuts.

Combine the wet ingredients into the dry ingredients.

Pour into a loaf pan.

Bake for 40-45 minutes or until toothpick inserted in the center comes out clean

Serves 12

Baker or not, that bread was damn tasty. Maybe I should do this more often?

Or not.

Do you like to bake? Or do you like to cook?