Sunday, July 15, 2012

Looking for a Home

My mother grew up in a small rural community called East Mt. Zion, and the people there developed a kind of slang that was called "Mt. Zion talk." It's really interesting, but that's not what I want to talk about today. I mention that slang because one of the phrases was that something was "looking for a home," which meant (as I understand it) that something was a few steps away from the garbage can. (My interpretation may not be entirely accurate.) Here's a good example of some bananas that are "looking for a home."

This happens in our household all the time. We buy a bunch of bananas, but before we get them all eaten, they've gone from perfect to overripe. Of course, no one wants to eat them then. Normally, I make banana bread, but my family is not too crazy about it and usually I end up being the one who has to eat the entire loaf. I've been on the lookout for other ways to use these bananas that are "looking for a home."

Last night, we had a meeting of a small group at church, and I had to bring some kind of dessert. I didn't have time (or inclination) to make something elaborate, so I got it in my head that I would make something with those bananas. Originally, I looked for a brownie recipe, but when all of the recipes seemed to be calling for a box of brownie mix (which I didn't have), I modified my search to look for blondies. And boy did I find a gem of a recipe!

The recipe was on a blog that had borrowed it from another blog, so I'm not going to worry about giving credit. The recipe actually seemed like an adaptation of the butterscotch brownie recipe in the Betty Crocker cookbook. Here it is:

5 Tbsp butter (one commenter said she used only 4 Tbsp and it worked fine, so I'll try that next time - always looking for a way to trim calories!)
1 cup packed brown sugar
1 egg
1 tsp vanilla extract
2 fully ripe bananas, well-mashed (about 2/3 cup)
1/8 tsp salt
1 cup all-purpose flour (the original called for half white and half wheat flour)
1/2 cup chopped pecans

To make the blondies, melt the butter in a saucepan, then remove from heat and stir in the brown sugar. Add the egg and vanilla and blend well. Stir in the mashed banana, again blending well. Add the dry ingredients and nuts and stir until everything is moistened. Pour into a greased 8x8 baking pan and cook for 25-28 minutes in a 350-degree oven.

These little bars were simply mouth-watering right out of the oven. I'm having one with my faux coffee this morning and it seems a little heavier, though - I guess it's all that brown sugar. Anyway, I've found one more good use for "homeless" bananas!


Mary @ Colony Mountain Stitcheries said...

Since I have a couple of overripes "looking for a home," I am going to give your recipe a try...think we will both like these. Thanks!!

Yesteryear Embroideries said...

You can always freeze overripe bananas and then be able to use them at a later date. Thank you for sharing the recipe. By the way, I came over from visiting your mom's blog and wanted to wish you a late happy birthday!