Going Bananas Banana Bread🍌

Today in my quest of food efficiency, the speckled bananas getting sweeter and sweeter in my fruit bowl would be mashed and turned to banana bread.

I make banana bread a lot, because the ripeness I most enjoy eating bananas is within a very short window. I like them starchy, with still a faint green hue or like an hour after all the green goes bye bye. Then, second preference, is when all that starch turns to sugar—speckled and soft and mashed and repurposed… into my weekly oatmeal, bread or muffins.

I got fancy. That’s V.V. …

Ready for a picture. Oh, I used this recipe instead of my usual, Isa’s marble banana bread.

Really top notch new form for my bananas

Hope you’re not going bananas!