Best Beloved has a cousin who grows bananas, and last week he was kind enough to give us some. Not a few, not a hand, a whole freakin' tree's worth... Now I'm not knocking this: Cypriots are truly generous, especially with what they produce. We get tons of yoghurt, anari, peanuts, citrus, and other things from relatives, and it is very welcome. I try and keep up in mango and plum season, and with my offerings of hand cream, etc.
But when someone gives you around 150 unripe bananas, whaddaya do???
Well, I started out putting some sugar solution in the stem 'to make them ripen evenly' according to BB (who had initially said when I had asked, open-mouthed, what do do with them 'Put them in the compost, if you want!'). For want of a better place, I put them in the Back Kitchen -- on a par with the basement for organisation -- and kept a beady eye out for the next few days.
They did, indeed, change from green to yellow. Then, alarmingly, their skins began to split.
I knew that it was time to start using them, so I made banana bread. I googled the recipe, used the first that showed up, and tweaked it by adding cardamon and walnuts. That took care of nine bananas... except that, although yellow and with splitting skins, they are still a little hard. When I put them in the Kitchen Aid and turned in to the lowest setting, bananas -- whole and parts thereof -- erupted from the bowl and whizzed around the room. I returned them to the bowl and held a tea-towel around it, mashing this time without hazard...
Turned out tasty. Now, what to do with the rest? Muffins, pancakes, more bread -- for the freezer this time -- gifts for friends, and if the worst comes to the worst, the compost is always just 30 steps away!