I am picky about bananas. I prefer a little green tinge to the
bananas I consume. Randy is less discerning. (Read less
picky, if we're honest.) He'll cut up bananas that are way past their
prime (in my humble opinion) for a swim in his cereal bowl.
But, I still seem to end up with bananas ripening on the counter, 90 percent of the time. During the Covid-19 pandemic, it seemed we were all a little more creative in using up leftovers and past-its-prime food.
It was only a year ago that meat cases were looking sparse at times. And let's not even talk about toilet paper.
Some of us remember standing side-by-side in the kitchen with
our grandmothers. After a Sunday chicken and noodle meal, Grandma
Neelly had us washing foil and plastic bags along with the pots and
pans. In her mind, those "disposable" goods could be used again. Waste
not, want not: I may have rolled my eyes at the time, but it was a good
lesson to learn.
But back to the bananas: My languishing bananas often end up in Byers Banana Bread. I usually have enough bananas to double the recipe so that I can stash some small loaves in the freezer for another day.
But this time, instead of turning to my go-to banana bread recipe to re-purpose a bunch of aging fruit, I tried a new recipe - Chocolate Banana Coffee Cake. It would be the perfect addition to an Easter breakfast or brunch buffet.
The recipe is from Cake Mix Magic. I've had the cookbook on my shelves for quite some time now, and I've made other recipes from it multiple times (including Blueberry Coffee Cake.) But this time, I used a different page. (Yes, I'm perfectly capable of making a cake from scratch ... and I do, much of the time.)
But this shortcut is tasty, too. (Links to more Easter treats are at the bottom of this post.)