Bananarama

I’m obsessed with finding the perfect banana recipe for using up over-ripe bananas. I always throw them in the freezer when they get too squishy and gross to eat. I’ve tried banana breads, banana muffins, banana cakes, banana cookies. Everything’s always really good. I’ve had some major successes and some merely good enoughs. But the perfect baked good has still eluded me. I think I’m finally onto something though. I just made banana bars. I adapted this recipe for pumpkin bars and swapped out the pumpkin puree. Fifteen ounces is one and seven-eighths cups. In this case, that worked out to be four bananas. I’m not that big of a walnut fan so I only used about half of what is called for. And I’m really not that big of a cinnamon fan so I used ½ teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger. And then I frosted the finished bars with some leftover homemade butter cream frosting from the last time I made a pink cake. They turned out fan-frickin-tastic. Still a trifle cakey and not quite as dense as I was hoping for. But super, extra moist. I’m definitely moving in the right direction. Of course my ideal is my late grandmother’s banana bread. I don’t think anyone has that recipe however so I’m working off of memory. Memory that’s most likely faulty after all these years and colored by nostalgia and enhanced by wishing for something that may not have actually been as perfect as I’ve convinced myself it was. But still. That’s what I’m aiming for.