Plated + Served: Go Bananas!


For some reason, I’ve never mastered the art of picking out perfect bananas (according to my family). When I select them in the market they are perfectly yellow and gorgeous… something Chiquita would be proud to wear on her head.

But by the time I get home, the once lovely bunch have crossed the Rubicon and are teetering on the edge of over-ripeness… ready to be kicked off the island by my in-house banana connoisseurs.

I’ll eat as many of the freckled fruit as I can (since my picky banana eaters won’t) but inevitably there are leftovers. Since nothing is wasted in my kitchen, I’ll use them in waffles, pancakes and bread. Here’s a really great recipe that absolves me of any inadequacies I may have in the banana-picking-out department. I usually bake this bread in small loaf pans so that I can share.

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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: