Overripe bananas! They bother me. I watch them, hoping to halt the oxidation process or at least slow it down until somebody will eat the things. After a week though, nobody’s thinking, “Gee, I could really go for a mushy, strong and sweet banana inside a dark brown peel.” So there they sit, waiting, giving off a fruity perfume which serves both to contact unwanted visitors with little wings and feet to my kitchen and to let me know, lest I forget, “We’re still here.”
“Are you mocking me?” I turn around quickly to catch them in the act - staring at me with their perpetual smiles. “You wait, I’ll find a way to use you.”
But how much banana bread can a person stand?
What should I do with these guys?
I could freeze them. That’s certainly an easy answer. But I need to remember that they’re there and actually use them at some not too distant future date. (Unlike the last three times I’ve frozen them.) No, I don’t want to freeze them.
I’m not hungry for banana bread, I’m hungry for shoofly pie. I wonder?...
Now I know what I’ll do. Surely someone else out there has had the same idea. I’ll just type in my question and send it over the internet.
“Does anyone have a recipe for shoofly pie with banana?”
Beautiful. Here are my answers: Best Shoofly Pie, Grandma’s Shoofly Pie, County Fair Shoofly Pie, Shoofly Cupcakes, even Chocolate Shoofly.
Are you kidding me? There’s no banana?
Now, at this point in time, if it’s not on the internet maybe there’s a good reason. It might be wise to not pursue this any further.
But really, Bananas Foster? Chunky Monkey? Why not Shoofly?
I made the pie two days ago. I used the chocolate recipe and added one mashed banana (about ½ cup). It’s just my husband and I and the pie’s half gone already.
I guess the moral of my story is obvious. Ask your questions. Do your field research. But even if you come up feeling like you’re the only one who believes, don't be talked out of your idea until you give it a try.
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