Fast, and too fast

First, the fast.

Well, they make quite a big piece.

Considering this is the idle handwork of a 2 week holiday, that’s quite the size, wouldn’t you say? It’s not like I was doing it all day, every day, but once I get started it’s virtually automatic and I don’t have to pay attention. I need to start cutting into that new piece of blue fabric, and also make a start on some of the more scrappy pieces I have. There are two scrappy flowers in this layout so far, where each petal of the flower is a different fabric, but a few more will leaven the mix. I also need more pink hexies for the flower hearts; currently I only have gingham ones and I feel the need for more variety. I also have a few scraps for the lighter blue divider hexies, so I should probably get those made up and tidied away.

And now, the too fast.

Before we went away, I hung a stem of Ducasse, or sugar, bananas up in the garage to ripen slowly. You pick them when they have filled out, but are not yet yellow, and hang them somewhere cool. They ripen slowly and out of the reach of fruit bats and birds, and you can cut off a hand at a time.

Well, the weather has turned warm, the garage is warmer and the little bananas are ripening fast. So I’m offering them left and right to the neighbours. But we’ll still end up with too many to keep up with, even if I have peanut butter and banana sandwiches for lunch every day for a month and send the Husband to work with them.

What’s worse is that there’s a whole other stem out there, which hasn’t yet filled out but which will surely follow suit now that the temperatures are rising. I shall have to make large batches of banana bread and freeze them. I find dried banana too sweet.  Anyone out there have a tasty recipe for something other than banana bread/muffins which will help me use up my unmanageable excess?

Oh, the hardship of life in the tropics…

41 thoughts on “Fast, and too fast

  1. Banana maple porridge, Banana fried with figs and walnuts for dessert with cream on top, frozen bananas turned into smoothies, these are all suggestions from my kids, who also like dried banana chips so you may find all these too sweet too.

  2. Freeze, skin on, as many bananas as you have freezer space for 🐒

    • katechiconi says:

      I already have a couple of big boxes of frozen banana chunks. What I’d *really* love is if someone had a savoury recipe, but it’s not looking good so far…

      • Emmely says:

        Very ripe ones frozen as chunks and then blended when needed makes a very quick, tasty and healthy ice cream. (But still not savoury)

      • katechiconi says:

        Yes, I’ve had that, and it’s very nice, especially with a bit of cinnamon, but these bananas are so sweet that I’m craving a savoury solution. Oh well. Once they’re frozen I have time to use them a little at a time.

  3. Freeze them and use in smoothies

  4. knettycraft says:

    What you can do with very ripe – best brown – bananas: slice, freeze. If you stir/whip it in the kitchen machine it will become icecream. (you can use it pure or with cocoa powder for chocolate icecream).

  5. First …. I love ❤️ the hexies and I’m thinking a special one for my granddaughter… have not thought too much but there’s lots of ideas spinning in the old noggin 🤩
    Second… Bananas freeze really well and will work in smoothies very well but I’m not sure if it’s something u can have a lot of with your diabetes??

    • katechiconi says:

      Exactly. I have a lot of frozen chunks already for the occasional one, but I can’t have them often enough to use up the glut. They’re quite good blended in breakfast pancake batter too, but need defrosting for that. Any thoughts on a savoury use?

      • Maybe some air fryer banana chips ? Those are very nice and a healthier way of making them
        They stay well when sealed in a bag and you can use them as gifts for Christmas in a hamper ??

      • katechiconi says:

        Maybe dusted with chicken salt and smoked paprika? Or garam masala? Or ras-al-hanout? Trouble is, there’s a LOT of sugar in these little chubby bananas… Now, if it was plantains, I’d be laughing!

  6. Weirdest tip yet: I find dried bananas too sweet too, but if you’ve got a good dehydrator and dry bananas in reasonably thin slices, you can toss the newly dried chips into the blender to make — banana powder. The intense sweetness of this powder can be substituted for part of the sugar in recipes for cakes, cookies, and breads. It will, as you might imagine, add banana flavor. It also adds fiber, nutrients, and deep color to your bakes. I wouldn’t use it to substitute for more than 25% of sugar in any recipe but have had success using it. Best outcome so far was a dense and flavorful date bread that, thanks to banana powder, had a mysterious tropical flavor.

    • katechiconi says:

      That does sound yum, but I’m trying not to bake too much these days because of the diabetes. I’ve used them successfully as an egg substitute in baking. It’s just so much sugar; the fibre helps, but they’re not exactly low GI!

  7. Dayphoto says:

    SPRING is coming to YOU!!!! YAY!

  8. Chris S in Canada says:

    I freeze the bananas with or without skin. Usually without as I can mash them down a bit into a freezer bag or container. My banana bread calls for 3 , so I freeze them in three’s. But you could slice or chunk and freeze on a pan first so they stay separate. Then bag and use them as needed. Freezing intensifies their flavour. Good luck.

    • katechiconi says:

      Mine calls for 3 too, but these are little sugar bananas, only about 3 inches long, so a recipe will use up at least 6 of them. Even so, I have too many! I’m trying to think of ways to use them that don’t involve adding even more sugar.

      • Chris Savory says:

        I don’t like using artificial stuff, but maybe bake with Stevia? It’s at least a bit more natural although processed.

        Sent from my iPhone


      • katechiconi says:

        On the whole, I prefer to try reducing the sweetness of everything over time to change my palate. Stevia is fine in tea and coffee, I think, but sugar performs a useful function chemically in baking as well as adding sweetness, by preventing things getting stale too fast, and you don’t get that with stevia.

  9. nanacathy2 says:

    I shall now have to try a banana and peanut butter sandwich.

  10. Going Batty in Wales says:

    Love the hexies. I have no idea what to do with the bananas!

    • katechiconi says:

      I just keep giving them away! It’s ok, I have a good supply of frozen chunks. The only thing that worries me is the second stem slowly filling out on another plant. Hopefully it’ll take a good long time and I’ll have got rid of the first stem by then!

  11. Lynda says:

    So, when you said “savory” I just googled “savory banana recipes” and got several. The one that most interested my pallet was: They had me at Curry!

    Ah… bananas – the little killers! I buy the smallest I can and use them on my cereal. But, I am also on insulin and an oral med that usually keeps things in the normal range. I have avoided sugar and other sweeteners, and over years of doing without I have become used to the flavor. Unsweetened applesauce, fresh nectarines, peaches and berries are also good as a mild sweetener.

    • katechiconi says:

      We eat a lot of curry! But I’ve mostly cut bananas out of my diet due to the carbohydrate load involved. My banana bread is made with wholewheat flour and much less sugar than usual. I like coconut sugar for baking, as it adds flavour, useful minerals and is lower GI than cane sugar.

  12. anne54 says:

    Your hexies are looking rather gorgeous, Kate!. I can’t help on the banana front….sorry. The extent of my banana usage is putting one on the Fella’s porridge each morning.
    My memory of a stem of bananas is while on holiday as a child to Coff’s Harbour, Dad bought a stem. We thought we would be eating bananas for quite a while. Unfortunately, the stem was confiscated at the NSW/Vic border by the Fruit Fly Inspectors. Damn! (Those were the days when they actually stopped and checked inside caravans etc.)

    • katechiconi says:

      Thank you! And I’m surprised the Coffs farmers sold you the stem if they knew you were crossing a border, since banana farmers are usually pretty hot on contamination, etc. All the ones I knew when I lived in Coffs would cross-examine the casual buyers. Also, if your stem had any ripe fruit on it, you’d have had about a week max to eat the lot before they got overripe, unless you could get the stem into refrigeration!

      • anne54 says:

        We were very green, knowing nothing about bananas except eating them. I have no memory of any of it, except having the stem in the wardrobe of the caravan. 😊

  13. ‘Nanas in a curry. Yumbo.

  14. Debbierose says:

    I’m a hexaholic, so loooooooove these

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