Introduction | Banana Baker

BEFORE YOU GO BANANAS

AN INTRODUCTION

Introducing . . . the Banana!

The banana is America's favorite fruit. Even so, it's mind-boggling to think that we manage to gobble billions of bananas each year. And in that same amount of time, the average person eats almost thirty pounds of bananas. Just imagine the pile of banana peels!
Since we're determined to eat so many bananas, why not find exciting ways to devour them, like in yummy banana bakery? The banana, so fragrant and sweet, is as ideal for baking as it is for eating. The only difference is, we like to eat beautiful bananas in golden skins, while bananas for baking are, well . . . not so pretty.

They're Brown!

Yes, bananas for baking should be brown-either spotted or completely yucky looking-but there's a good reason for this. It's true that firm, sunny fruits look nicer, and you might understandably think the only thing a mushy brown banana is good for is the garbage-but wait before you toss it in the trash. Yucky bananas are actually a baker's treasure in disguise! Hiding inside the ugly peel lies a secret ingredient. Because they're so ripe, brown bananas are packed with sweetness and powerful banana flavor. When used in baking, they produce delicious results.

Prove it!

Gladly! That's what this book is about-proving that yucky bananas make yummy bakery. The transformation from yucky to yummy is almost magical. With tempting recipes such as fudgy banana brownies, cookies 'n cream banana cake, and banana waffle sundaes, proving to yourself and to family and friends that brown bananas are a baker's treasure will be a piece of cake. Banana cake, of course!

Bananas are Flavor-Friendly

This means that bananas taste good not only by themselves, but paired with other ingredients such as peanut butter, cream cheese, strawberries, blueberries, caramel, nuts, spices, chocolate, and ice cream! No doubt about it, the banana is an extraordinarily versatile fruit. In this book, you're sure to find many flavor combinations to excite your taste buds, but first . . .

A Bit of Banana Wisdom

So that your baking experience will be both fruitful and fun, here are some important things to keep in mind: All oven temperatures will be given in Fahrenheit. Use hot pads when moving pans in and out of the oven. Put safety first. Remember, the only fingers you want to cut are banana fingers. (It's true: A cluster of eight or more bananas is called a hand, while one banana is called a finger. In fact, the word "banana" comes from "banan"-the Arabic word for finger.)

A basic rule to keep in mind is that the riper the banana, the stronger the banana flavor (browner means riper). Read over the recipe you want to make and check that you have the necessary ingredients and utensils before you begin. To mash bananas, break them into pieces in a bowl and mash with a fork or potato masher. If you come across any unfamiliar cooking terms, refer to the glossary for definitions. Bake your creation on the center rack of the oven.

One last bit of wisdom: In your eagerness to get at your secret ingredient, please don't fling those banana peels on the floor where someone might slip on them-you don't want anyone falling for bananas in that way!

Go Bananas!

Now that you're banana-wise, choose from this bunch of appealing recipes, pull on an apron, and discover the secrets hidden under brown banana peels.
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Caution:

With so many recipes to choose from, don't be surprised if before long, you find yourself wanting all bananas to turn yucky!

Banana Baker

Yucky Bananas, Yummy Bakery