What’s So Bad About being First?

This week I was among a group of fellow foodies that were invited by Dole to an event to encourage banana consumption.

According to Dole bananas are America’s most popular fruit with 96% of our households purchasing them at least once a month.  We consume on average 78 bananas a year and gain vitamin B6, Vitamin C, and Potassium in the process.  Although bananas are popular for breakfast and lunch, Dole would like to see their popularity increase at other times of the day.

On Wednesday night we gathered for the “Go Bananas After Dark” dinner in downtown Jacksonville.  After a four course meal and accompanying beverages, I have to admit I was not convinced.  When I received their invitation, I was very excited to have the chance to experience something new and exciting with an ingredient that is indeed very typecast.  At other meals before this dinner, I had experienced a few surprising banana dishes that I had really enjoyed; a chicken curry and an omelet with brie to name two.  For the Go Bananas event, however, I am sad to say nothing really inspired me.  Don’t get me wrong, I don’t like to keep an ingredient in the box…but if I get a cluster, handful, or bunch of bananas, I think I’ll end up making banana bread.  Why be mediocre for dinner when you can be spectacular for breakfast, right?

Banana Nut Bread

• ¼ cup butter softened
• ¼ cup unsweetened apple sauce
• ¾ cup sugar
• 3 large ripe bananas
• 2 eggs
• 1 cup all purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup whole wheat flour
• ¼ tsp cinnamon
• 1 tsp vanilla
• ½ cup shelled nuts coarsely chopped (optional)

Preheat oven to 350° F.  Grease loaf pan.  With mixer, cream together butter, sugar, and apple sauce until light and fluffy; add bananas and beat until smooth and not lumpy.  Add eggs one at a time, beating after each.  Whisk together dry ingredients and add to creamed mixture, mixing well.  Stir in bananas, vanilla, and nuts (optional). Pour into a loaf pan and bake 50-60 minutes until tester comes out clean, or scoop in to paper lined muffin cups and bake for 10-15 minutes.* For streusel topped muffins, combine 1/4 cup oatmeal, 2 TBSP raw sugar, 1 tsp cinnamon, 1/4 tsp salt, 1 TBSP coconut oil, and 1/4 cup chopped nuts; spoon a little on each muffin or on top of the loaf before baking.* For many baked items you can test doneness by inserting a toothpick in the center of the food.  Remove the toothpick and check to see if anything is sticking to it…if it looks “gooey,” then you probably need to add a few more minutes of baking time.  If crumbs stick, then it is getting close; if it comes out clean, then the food is probably ready to remove from the oven.  [With a few items, however, the crumbs are okay (i.e., brownies).]