Kara's Garden

Somehow in the last few weeks, we have become Banana connoisseurs.

It all began at a garage sale. A very sweet couple had a banana tree for sale that they 'thought' was actually a plantain. It was only $5, so we scooped that baby up and brought it home.

Later that morning we saw a sign for a plant sale and were drawn in. There we found a banana tree for $18 that was called an Ice Cream Banana. Well, with a name like that... home it came.

Last week, Carl went to BJ's and stumbled across this lovely red banana tree for a mere $10. Who could walk away from that deal? This one is currently my favorite. I love the variegated, or multi-colored, leaves. A friend of ours also has a red banana tree, and she says hers produces small, red fruit! She did warn me, though, that it wasn't as tasty as a regular banana, but I've read rave reviews online. Red bananas are mostly grown as foilage plants because of their beautiful leaves.

In keeping with our current theme, Carl and I have decided that a banana grove would look great out in the front pasture. We're going to collect as many varieties as we can find. Right now, though, they are all tucked in next to the water spicket along the fence line, because it leaks and it will keep the bananas nice and moist.

Bananas need a moist and highly fertile soil in order to grow. They cannot withstand freezing temperatures (looks like we need some more extra sheets this winter!). In South Florida, they will require fertilizing 4-6 times a year (3-1-6 is reccommended here) and regular pruning.

All that hard work means we can have more banana bread, though, like the loaves I baked on Monday! A very simple recipe I found online here:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

1. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
2. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

This is a great recipe- I made enough banana bread for the whole neighborhood, and everyone has raved about it!