Banana Bread

Monday night my dear roommate Katie realized that she had a bit of a problem. It was called, uh oh! Brown bananas! Incidentally, I myself was undergoing that very same exact struggle.

A problem was determined, a solution was reached: It were time to make some serious banana bread up in there.

I mean it. We tripled the recipe. There were a lot of brown bananas hanging around our kitchen. Lurking about, threatening to turn all the way black and mushy and utterly disgust us all. Alas and alack.

Even though the bananas at hand were being foiled, the eggs we used were very happy to assist us in our war against rotting fruit and our quest for delicious bread products. 

 Here are the corpses and mashed up bodies of our villainous foes. Quite a beautiful picture, I know.

And finally, if you did not believe for some silly reason that we were actually making a lot of banana  bread..Newsflash. We were making. A lot. Of banana bread. We had a banana bread cake, a normal banana bread loaf, two cute lil loaves, and 12 banana bread muffins. Our apartment smelled like banana heaven.

An additional thought on the banana bread is thus: Why are there no black squiggles when you mash the bananas and make the batter (see above. No black squiggles.) but when you pull the bread out of the oven there are little squiggle fibers throughout? 

I decided to do a little research to answer this question. Here's what I found.

1. Some nasty minded person decided to say they are little worms that infest the bread. You, madam, are on dangerous ground. (Sean, if you're reading this then go ahead and read that in Prince Henry's voice, because oh how the Ever After quotes delight me.) Don't be alarmed friends and family they aren't worms.

2. Apparently you don't get those fibers if you puree the bananas. So they're definitely from the bananas. But I knew that. Why don't they come when you puree them but do when you mash them? Still unsure.

3. Finally, an explanation of sorts that sounds scientific enough that I, at this time, am perfectly willing to accept it unless one of you would like to challenge. Answer: The alkaline environment of a batter with baking soda (which yes, the banana bread had. A tablespoon of it.) results in discoloration of the pulp fibers.

Pulp fibers, people. If that's not a pretty phrase, well then I just don't know.

Side note: Monday, the banana bread adventure day was also Cinco de Mayo!!

Happy Cinco de Mayo from Trenton and me and our yummy yummy tacos. These little loves are $1.25 my friends, and they are t to the a to the s-t-e-y. Yummiest little tacos for sure. So don't be afraid of taco shops that you enter and your immediate reaction is "man, this be sketch" because they might just have the most delicious tacos you ever put in your mouth. Just saying.