It’s finally here, guys. The day you’ve been waiting for. You thought it would never come; you thought you were just being a weird fruit hoarder for nothing, but no – the day has finally arrived when you have no excuse but to use all those brown bananas collecting ice in your freezer.
How do I know about your proclivity for banana hoarding? Because I'm right there with you. I see you on grocery day, buying all those bananas, thinking you’ll eat them all up and then forgetting that they have about an 18 second window between being mouth-puckeringly unnderripe and diabetes-inducing overripe. But being the resourceful, non-wasteful individuals that we are, we freeze them, earmarking them for a day of banana bread baking that never dawns…
Until today. So start thawing, baby. Your day has come.
You must still cross one final hurdle in your quest to purge your freezer and start the year off with fewer frozen bananas than you ended it, and that pertains to the style of banana bread you wish to make. Are you going to be fooling yourself into thinking that banana bread is an acceptable breakfast option and make a loaf that tries to at least make a weak argument for nutrition by using things like walnuts to plead its case? Or are you going to accept that banana bread is just cake with shittier marketing and sink hard into a batter of cinnamon sugar and chocolate chips? Either way, you won’t have to look at those wizened, brown suckers until at least next week when you inevitably buy too many bananas again and begin the cycle anew.
Ponderosa Cake (hey, it’s got bananas in it, so it still counts!)