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.