Anytime I see or smell bananas, I’m instantly taken back to my 4th grade class. Every day, right before lunch, my teacher would go to the closet and retrieve the blackest, nastiest looking banana anyone had ever seen. She seemed to have an endless stash of the things in there. All of us kids were just mortified by them. But every day, she would say,” The darker they are, the sweeter they are.” It didn’t make any difference to me, I just wasn’t interested in eating something that looked rotten. Now, as an adult, I realize the method behind her madness and even prefer bananas a little dark. But you won’t catch me eating one that’s all black. I just can’t do it.
Bananas that are a little past their prime are always the best ones for banana bread. In fact, we’ll buy them just to let them get a little over-ripe to make banana bread.