(Having a nearly too -
ripe bunch of bananas was also a bit of an incentive...)
Not exact matches
By the time I got back from the expo, there were a
bunch of way too
ripe bananas waiting to go into the oven.
Because I make this smoothie so often I'll buy a
bunch of bananas, and when they're all
ripe, peel them, cut them up, and put them into little zip top bags with a serving
of spinach.
I keep a few
bunches of bananas on hand for freezing once they've become super
ripe.
Buy a
bunch of bananas, wait until they are very
ripe and covered in brown spots (#uglyproduceisbeautiful), and then peel, slice, and freeze in a ziploc bag.
I separated a
bunch of ripe bananas that were perfect for eating, but too firm to bake with, and placed them on a parchment - lined baking sheet in a 300 °F oven.
The 1 lonely
ripe banana left from our
bunch earlier that week caught the corner
of my eye, sitting on the counter without a purpose.
Mikey and I always buy 2
bunches of bananas... one that is a bit «
riper» for me and my baking, and one that is still green for him
I've got a
bunch of over
ripe bananas I need to use!!
Just perfect for what I had on hand... a whole
bunch of ripe bananas and no butter.
Picture this: your Christmas guests are coming and you notice within minutes
of them showing up that you have a
bunch of beautifully
ripe bananas.
Anyway, I came home to find myself with a
bunch of too -
ripe - to - eat
banana (this happens every time I go anywhere) and lots
of deliciously robust flavored pure maple syrup.