ultra ripe Chiquita bananas, ready for mashing!

Steven liked my banana picture displayed here in this post. He says it reminds him of Andy Warhol’s famous banana painting that’s featured on the album cover by Velvet Underground. I like Warhol’s pop art in general including the aforementioned banana. I haven’t been to the Warhol museum in Pittsburgh yet, which I’ve heard is beautiful. It’s on my “to do list” though. I have seen a few of his pieces at the New York MOMA and at the Tate Modern in London. We’re a little deprived here on the West Coast. LOL 😉 Anyway Steven, I’m flattered by your comment as I like Warhol and the Velvet Underground.

I took a picture of those bananas because I wanted to blog about them later. Aside from admiring bananas in paintings, on album covers and while shopping at Banana Republic, generally I’m not a big fan of this very popular fruit. Maybe I have mixed feelings about them here in America? They’re much more interesting and tasty in Brazil, my country of origin. There they’re not advertised with brand names like you find in the U.S. There’s no Chiquita, Dole, Bonita or Del Monte labels stuck all over them “down South;” and Carmen Miranda never promoted them at home.

finished banana nut bread

Another exciting difference is that in Brazil bananas come in numerous varieties! Along with that come different flavors, different sizes and shapes as well as different colors from the typical banana yellow color that folks recognize here. For instance you can get bananas that taste like apples, bananas with intense sweet and sour flavors and so on… but here a Dole banana is fairly similar to one from Bonita. Blame it on standardization, lobbyists and cartels that control production, transportation, price and markets. Some people even accuse big internationals like Dole and Bonita for slowing the development of Central America too keep banana prices down. That could be just an exaggeration. Well, let’s not get too political now.

Back to my over ripened banana… I cannot sing like the Velvet Underground or silk screen like Warhol; but I know what I’m doing in the kitchen. The ultra ripe bananas turned into a delicious cake. (In America you call them “quick breads” though I don’t get it at all. Some things just don’t translate well.) I think that this is a form of art too, edible art! You can eat it for breakfast or as a warm dessert, served with a dollop of vanilla or coconut ice cream.

Banana Bread with Brazil Nuts, Cashews and Pepitas

pepitas, cashews and Brazil nuts

1 1/2 cups flour
pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder
6 tbsp canola oil plus extra to grease baking dish
2/3 cup sugar
2 egg whites
1 egg yolk
2 large ripe bananas, mashed
1/2 cup mix of raw cashew nuts, brazil nuts and pepitas (pumpkin seeds)

How to:

Preheat oven to 350F

Place nuts in a plastic bag and roughly break them with a rolling pin or similar.

Grease a glass dish (about 8 inch diameter) with canola oil

Combine flour, salt, baking soda, baking powder in large bowl

Beat egg whites, egg yolk, sugar and canola oil for a few minutes in a separate bowl

Whisk together wet and dry ingredients for a minute or two. The consistency will be thick, like cookie dough. Fold in mashed bananas. Mix nuts in the dough using a spatula. Transfer to baking dish and bake for 35-40 minutes. Check for doneness by inserting a tooth pick in the center. When it comes out clear your cake is ready, otherwise bake a little longer.

fresh from the oven banana nut bread with melting butter. Yum!