Banana Bread

 Bananas are healthy, delicious and

A Culinary Adventure

Bananas, Bananas. Bananas are everywhere. Bananas are cultivated, grow in the wild, come in stacks of varieties and are turned into the most amazing concoctions imaginable. Bananas are superb, you can use them for breakfast, lunch, dessert, snacks, bread, smoothies and what not.

What not? Did you know that bananas are turned into chips, smoked over bamboo for 12 hours or so into a dark brown snack, turned into flour for use in cake pre-mix and baby food cereal. How about banana puree which is widely used as flavoring or base for ice cream, cakes, muffins, yoghurt and again baby food.

Then there is banana wine, vinegar, jam, jelly, candy and last but maybe not least there is banana beer, brewed in some African countries.    

Even monkeys love bananas; bananas are together with apples the most popular fresh fruits consumed in the US, Americans chew up about 10 pounds of bananas per head every year.

On average there are three medium sized bananas in a pound, that’s thirty bananas on average, not even three per month per head, doesn’t sound a lot, but then again, when 300 million people eat three bananas per month, that’s close to one billion bananas, and that are a lot of bananas.

Bananas come in all sorts of sizes, not too many shapes, but then again in many varieties, all with a considerable amount of vitamin B, potassium, dietary fibers and vitamin C.  

What I also like a lot is that bananas come in their own personal packing, environmental friendly. 

This is about the easiest and tastiest banana bread you have ever come across. The only bad thing about this recipe is that the family keeps on asking for more and you keep on baking banana bread.