Bananas

We use a lot of bananas and frankly, they're hard to keep up with. Seems like they're either too ripe or we've run out! The bananas in this picture are just right for bread pudding and in another day and or so they'll be just right for banana bread. Fortunately, bananas can be stored just the way that we want them. When they get to that perfect ripeness, we freeze them until John is ready to work his baking magic. Okay, it's science, not magic, but we can't give away all the secrets.

Interesting facts about bananas:

They can be stored in the fridge; the peel turns brown but the flesh stays firm and white.
They can be frozen. Just peel them and put them in an airtight container. Let them thaw and use them in any recipe.
They are endangered. We eat the Cavendish banana and it, like everything else on this planet it seems, is in trouble. Just Google endangered banana and you'll find out the truth. Sad. Don't throw any away. If you don't know what to do with your old ones, bring them to us; we'll make banana bread!