I like bananas when they’ve just yellow but tinged with the faintest color of green on the ridges that run their length. No spots, firm, and crisp sounding when I pop the top and pull that first piece of peeling away from the fruit. If bananas could stay like this for days, I’d enjoy one every day all by itself.
But they don’t.
I don’t like the cloying sweetness that begins to take over once the ripening process gets going, and the softer texture leaves much to be desired. I wish I was better at pulling out the blender because I wouldn’t have trouble making a smoothie and putting a too ripe banana out of its misery with some yogurt and orange juice, but I’m not.
Recently, we’ve had quite the ripe banana back up so I spent more time than I normally would looking for something different to make with them — something other than banana bread or muffins. I love frozen bananas dipped in chocolate and nuts, but they’re not something to be made with brown bananas. Pastry Chef Sherry Yard has some delicious ideas involving frying and dipping, so that’s on my list, but I wasn’t in the mood to get too involved.
If not frozen banana pops, then why not banana ice cream — or frozen yogurt since I had Greek yogurt and kefir cheese in the fridge. Then I could make banana frozen yogurt pops.