Sweetened on Bananas

Every once in a while Paul and I decide to write something and then share our piece with each other. One morning we chose bananas. I often go into reveries about food: what I want to cook or bake, how to use various ingredients, menu plans to vary our meals throughout the week, how to make a meal during the challenge of camping, or with whatever is available without having to shop, and how to alter recipes so they can accommodate whatever special diet one of us, or a guest needs. Write about bananas? Loved it.

Ripening bananas smell sweet.  In my mind’s eye. I see the brownish slimy areas as I remove the peel. I hate the cloying taste of super sweet, but oh how I love to smash the softened fruit into a bowl. It becomes creamy and glistens there waiting to be mixed into the creamed eggs, sugar, and softened butter. Buttermilk makes the batter ready to mix into the dryness of flour, baking soda and salt. Voila, it’s ready to be poured into my glass loaf baking container, already smeared with the buttery grease left on the waxed wrap of the cube. Now a different smell fills my home. I hum loving the fragrance of banana bread and the happy sound of Paul’s. “MMMMM!”