bananas for bananas
a banana is
the perfect fruit
and they’ll tell you
what is it about bananas
and why are they so special
oh i can list a few reasons
how do i love thee, fair banana...
almost ripe, firm, smooth on the tongue,
a tinge of green, bittersweet
in smoothies, puddings and
in muffins and cakes and
quick breads (warm from the oven, sliced thick, slathered with fresh butter) too,
long, lean, and luscious, perfect
to eat raw, sliced or mashed,
to take along anywhere
already wrapped, delightful to peel
such a fine fruit...the banana
who wouldn’t love them
For NaPoWriMo2021 Challenge - Day 5: Find a poem, and then write a new poem that has the shape of the original, and in which every line starts with the first letter of the corresponding line in the original poem. I chose Rita Dove’s poem, “Flirtation” (see below).
BY RITA DOVE
After all, there’s no need
to say anything
at first. An orange, peeled
and quartered, flares
like a tulip on a wedgewood plate
Anything can happen.
Outside the sun
has rolled up her rugs
and night strewn salt
across the sky. My heart
is humming a tune
I haven’t heard in years!
Quiet’s cool flesh—
let’s sniff and eat it.
There are ways
to make of the moment
so the pleasure’s in
Rita Dove, “Flirtation” from Museum (Pittsburgh: Carnegie Mellon University Press, 1983). Copyright © 1983 by Rita Dove. Reprinted with the permission of the author.
Source: The Poetry Anthology 1912-2002 (Carnegie Mellon University Press, 2002)
Tag Archives: bananas
As promised, one more recipe from my cooking spree this weekend! This is an easy recipe. I only go for easy peasy and delicious of course! And I HATE to waste bananas that have gotten too ripe.
Here’s a handy tip for storing your bananas…I found it on Pinterest and it WORKS! To make your bananas last longer, separate the bunch into individual pieces of fruit. I promise…it really does prolong the shelf life of your bananas. The bananas in the photo below have been out for a week and are only starting to get a few brown spots. If I had left the bunch intact, it would have only taken a few days to get to this. 🙂
Back to the recipe! When you do find that despite your best efforts you have several very ripe bananas the best thing you can do is MAKE BANANA BREAD! 🙂
Preheat your oven to 350 F Degrees and grease a standard loaf pan.
What you will need:
3-4 very ripe bananas, peeled (other recipes call for less bananas, but I like my banana bread moist and full of banana flavor! 🙂
1/3 cup melted butter
3/4 cup of sugar (you can use as much as 1 cup or scale it down to a 1/2 cup depending on how sweet you want your bread to be.)
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda (not in my photo above…but be sure not to forget this important ingredient!)
Pinch of salt
1 1/2 cups of all-purpose flour
(Some recipes call for adding nuts, raisins, craisins, dates, etc. You can certainly add these to your recipe. In my house we’re banana bread purists, with the banana’s being the star! 🙂 )
Mash your banana. Add the melted butter, sugar, egg and vanilla and mix until blended. Add the baking soda and blend in. Sprinkle a bit of salt in and finally add the flour and blend. Pour into your prepared loaf pan and bake for about an hour. (the time will depend on your oven so start checking the loaf at around 50 minutes. A knife inserted in the middle should come out clean and the top will be a nice rich dark brown – see below). Once I remove the bread from the oven, I cover it loosely with aluminum foil to keep the moisture in while it cools.
Can you say YUM?! Enjoy! 🙂