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From punch to pudding, bananas are just great

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By Ashley Fields, Cooking columnist

So, how do you like your bananas? Firm, with a tinge of green? Yellow, and no spots? Or soft and speckled?

I prefer mine just barely ripe with no spots. If I’m baking banana bread though, I use bananas that are almost black. The riper, the more stout the flavor. Bananas, like most fruits, are very versatile and add a delicious, sweet flavor to any food or drink. This week’s column is all things banana. I’ve included three of my favorite banana recipes.


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The Anderson News | circulation@theandersonnews.com | 502-839-6906
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