Bananas!

Bananas and I have finally come to a peaceful resolution. A whole banana does not sit well with me, but a half does just fine. What to do with that other half…

I’ve been freezing them – first on a cookie sheet and when solid, into a zip bag. Yes, that is more than a half – I had a half and then was testing a 2nd for ripeness to use in NYTimes’ Melissa Clark’s Chocolate Crusted Banana Blondies.

(If you’d rather see the video, look here )

Oh, my – these are good…they are really, really good.

The bottom is a chocolate cookie crumb crust. I used Jennifer Perillo’s Chocolate Snaps for the chocolate wafers specified in Melissa’s recipe. I baked them just a wee bit longer than normal and stored them overnight in a covered but not airtight, container. They were nice and crunchy and much better than storebought.

The blondie top: bananas, brown sugar, browned butter and I subbed half rye whiskey which is bourbon-ish and half vanilla extract, for the dark rum – that top, it is a banana-walnut caramel top…salted.

Like I said, these are really, really good. I might back off just a bit on the brown sugar next time, but that is my “not so sweet tooth” talking.

YUM. I have a package put aside for my UPS guy for tomorrow’s delivery. He will love me.

What else is “B” for???

Bear!

Sweet Bear, in a spot of sun, late this afternoon.

And Bob!