Banana-buying used to be simpler…and probably will be again, someday

One of the uncles I happily inherited in my former marriage used to say (in a delightful Philly accent), “Honey, I’m so old now, I don’t even buy green bananas anymore.”

I thought of him this morning as I pondered the banana section at the store. Buying bananas these days for me is not as straight-forward as it was for my uncle in his later days. I have to use a fairly complex algorithm in order to land on the right quantity and degree of ripeness in order to make this “simple” produce purchase. Firstly, I have to think about what day of the week it is and what the co-parenting schedule for the week is in order to determine how many more banana-eating opportunities there are going to be for my boys before they go over to their dad’s. If, for instance, it’s Wednesday, and they are going to his house tomorrow afternoon, then at most, they are likely to eat 2-3 bananas. But, these bananas have to be ripe enough to eat right now in order for that to happen. So, I need 2-3 perfectly ripe bananas for the children. But after they head to their dad’s, I will be heading to my partner’s house, which is out of town, for a couple of days. So if I want to get in on the banana action, I either need to eat these perfectly ripe bananas before that trip, or buy two different sets of bananas: 2-3 perfectly ripe ones for the children, plus maybe 1 perfectly ripe one for myself, and then a separate, less ripe bunch that will be perfectly ripe by the time I return from my time out of town. Or, I could consider another trip to the grocery store when I return. Just for bananas. Or, I could travel with the remaining bananas so as not to waste them and then buy more when I return. Or I could buy one bunch, let them over-ripen in my absence and make banana bread when I return.

All this thinking and planning required to purchase the right bananas is enough to drive me…well, you know.

About Tabby

Forty years of fabulous, and counting.

Posted on October 5, 2011, in bananas. Bookmark the permalink. 14 Comments.

  1. FYI – I freeze bananas, in their skins, when they get ripe, or it looks like they won’t be eaten. The skins slip right off when you thaw them and they’re great dipped, frozen, into chocolate!
    Or mashed (they mash really well after having been frozen) and thrown into waffles, pancakes, muffins, cakes, quick breads, or smoothies.

    • I’m 40 years old and I’ve never frozen a banana. There are so many things I still have left to do! (Thanks for the suggestion. Will definitely give it a whirl.)

  2. I think you should buy freeze dried banana chips and drink coconut water for potassium.

    • Interesting idea. Now I will have to sit and stare at the many options of coconut water offered and ponder which one(s) to buy.

  3. I love that I am not the only one who stands in the produce department and ponders the logistics of my banana purchases. 🙂

  4. I love that you have filed this under bananas. I hope you make many banana posts. I also hope you can see that time when the banana buying will get simpler not too far down the road.

  5. Accelerate the ripening of a banana by putting it in a paper bag along with an apple or a tomato. You can ripen a green banana in 24 hours by doing this.

    Retard banana over-ripening by putting it in the refrigerator. The skin will oxidize and thin out as if it were over-ripe, but the fruit will stay firm.

    If all else fails and the fruit gets mushy, use it for quick bread or muffins.

  6. David likes when I let bananas go bad b/c he feeds them to his composter. We’re living the dream here in TX.

  7. We used to have an enormous composter that had a broken support brace. Jeff threw it…In. The. Garbage. No freecycle to get the easy fix done and the composter back into rotation. Not in the recycling, as it was recyclable. In the garbage, FTW!

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