I know, Purim is coming so really, we should be all-Purim-all-the-time here, but I have to say, my kids have been on a huge banana bread kick lately and I am having trouble keeping up.
Not so much with the baking part, it's more the keeping up with the brown bananas part. My kids go through a lot of bananas and sofor the most part, the bananas on the counter never even have a chance of turning brown - they're gone before they go bad, which normally would be a good thing. Except when you want to bake banana bread.
So what to do? The logical answer is to just buy more bananas. And I did. But the bananas were just not turning brown.
The next logical answer? You got it - google! And you know what I learned? Apparently, if you place a tray of yellow - they must be yellow and not green - bananas in a 300 degree oven for 30 minutes, you will take out a tray of not brown, but black bananas. But on the inside, they will look just like brown bananas. I didn't really read through all the science behind it, but it's something like the heat causes the sugars in the bananas to be released and blah blah blah. I don't reallly care. All I know is that I can bake banana bread and everyone will be happy come breakfast tomorrow morning.
It's the little things in life.
Are you a Mom?
Of course you are,
your shirt is dirty :)