We got the right dishwasher this time!!

Unfortunately in our backwards kitchen, the old dishwasher could be plugged into an outlet (the new one needs to be hard wired) and the old cooktop was hardwired (the new one needs an outlet).  *Sigh* The saga continues.  I’m hoping all this will be wrapped up by next week.

Anyway, I know I should be posting recipes bursting with blueberries and peaches and other seasonal goodies, but I’ve been too busy stuffing my face with them.  Sorry about that.  Meanwhile, I have amassed a remarkable collection of overripe frozen bananas that stems from when we were living with Luke’s parents.


I noticed that my mother-in-law would buy a bunch of bananas, and if they got too ripe, she would simply throw them away.  Disguising the look of shock on my face as I watched this, I immediately insinuated that it might be better for her to put those distasteful bananas in the freezer.  Then I could use them for banana bread later on.


I probably made like 8 loaves of banana bread in the few weeks that we lived there.


We were at their house again a little while ago for my brother-in-law’s birthday, when I received a present of my own.  Out of the freezer came a big plastic bag containing 14 frozen bananas.

Well, I didn’t think it was possible, but I was sick of banana bread (for a little while at least) and wanted to try something new.  I also happened to have a jar of maple sugar that we got in Vermont, and when I saw this recipe on Bakeaholic Mama, I thought I’d give it a try.


The maple flavor is not too strong, which is good, since maple and bananas aren’t the first combination I’d think of, but I like the subtle way the deep maple flavor melds with the sweet bananas.  It’s definitely the break from banana bread I needed to recharge, since I still have so many bananas to use up (I got another half dozen today)!


Have a great weekend, reader!

Two Years Ago:  Carrot Cake Truffles

One Year Ago: Taipei Recap


Adapted from Bakeaholic Mama

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