Banana-Rama

One of the many great things about our yard is the variety of exotic plants and the abundance of fruit trees.

Limes, lemons, oranges, grapefruit, plantains, bananas…we have them all, especially bananas. These babies are constantly producing and, on average, we have two or three stalks ready for final ripening off the trees about every three weeks.

Just some of the banana trees in our yard.

And it’s not like only a few bananas ripen on the stalk at one time. Oh no, siree Bob. You’ll have a slew, a bevy, a glut of bananas turn yellow all at one time.

Banana glut

Now we like bananas as much as the next couple (actually, David likes them quite a bit; me, I’ve never been a serious fruit eating kind of girl. Clearly this is something I need to get over.) But seriously, how many can two people eat before the bananas go bad or you just cringe at the sight of them?

To try and address the surplus, I’ve made batches of banana muffins, have a recipe or two for banana bread, and have just discovered I can freeze bananas either whole, in their skins, or sliced up with a squirt of lemon juice to keep their color. But even with these options, we always have bananas left over. Some we’ve given away to friends and neighbors. Others we’ve just had to toss.

So help me out…what would you do with a beautiful bunch of bananas?  Post your thoughts below in the Comments section or shoot me an email.