Hi Everyone! I hope you are having an amazing weekend! I am happy to have a fabulous guest blogger at Home Savvy today. Please join me in a round of applause to welcome Melanie of bear rabbit bear. Yes, I just clapped and assume you did too. 🙂 Take it away Melanie…
Hi, I’m Melanie from bear rabbit bear. An extraordinary “Thank You” to the awesome Erin for allowing me to guest post today. I’m fairly new to blogging, so if you’ve never had a chance to visit my blog, I hope that you will stop by. I dabble in a little of anything and everything, but my projects tend to focus on the things that are current in my life. I’m currently a working mom trying to balance a house, toddler, husband, ministry, and business, so right now I tend to write about anything cool for my daughter or anything that will make this crazy, blessed life a tad less hectic. I love inspiration from my followers and other bloggers, which is why I host a blog link party on Thursdays and feature projects from others (that I’ve successfully tackled!!) on Mondays. I love saving money, so my favorite crafts are things that I can repurpose or crafts that use up items I already have in my home. So I hope you’ll pop in soon- I’d love to see you over at bear rabbit bear!
Are you a ripe banana lover or a so-green-you-can’t-hardly-
I have to admit, I’d rather saw a banana open than eat a too ripe banana. Yes, I can hear your “eewwss” from here, but I don’t even like to look at a banana near the end of it’s allotted life, much less eat it So what qualifies as “too ripe”? Any banana with a brown spot is too ripe for me. I buy a bunch of bananas at the store, and we eat most of them, but there always seems to be one or two that get brown spots before we can scarf them down.
What to do, what to do…One or two bananas isn’t enough to really make anything like a big banana pudding (although small, individual banana puddings are neat). No one in our house wants to eat the ripe bananas, but no one wants to be the one to throw them out, either. So how do we make use of those few ripe bananas that everyone keeps avoiding? By whipping up these fast, delicious Brown Sugar Bakes Bananas!
I don’t remember exactly where I got this recipe. I know that I cut it out of a magazine, but I’ve had it so long I can’t recollect in which magazine I found it. But it’s so easy, and it uses staple ingredients that you should already have (you know I’m a big fan of this!!).
- 2 or 3 of those ripe bananas
- 1/3 cup brown sugar
- 2 tablespoons butter/softened margarine
- 1 teaspoon of ground cinnamon
Mix all ingredients except bananas in a small bowl.
Mix until blended evenly.
Take a knife and cut the bananas from end to end. Do not cut all the way through the banana, and leave at least a 1/2 inch from the ends uncut. Insert brown sugar mixture into each banana.
Place bananas onto ungreased cookie sheet or broiling pan. Broil until banana skin turns dark brown.
That’s it!! Enjoy!
And this is Erin asking you to stop by and visit Melanie at bear rabbit bear here for more inspiration!