I Lurve Bananas.

[Flickr: ian_ransley]

After avoiding bananas for much of the past forty years because my mother once told me they are too fattening, I have come to embrace my inner banana. Bruised or unbruised, perfectly ripe or ripe enough, bananas have actually played a key role in my serious diet. Why have I become a banana-come-lately? Because a perfectly ripe banana is almost as creamy and sweet as a bowl of ice cream.

I usually have at least two bananas a day. Sometimes I buy a whole bunch of unripe bananas at Fairway, let them ripen, then have one for breakfast with exactly one tablespoon of peanut butter. With my newfound peanut butter discipline I can actually do this. I simply slice the banana in half lengthwise, measure out the peanut butter into a measured tablespoon (not too heaping, i know) and spread it on the banana. Seriously deliciouso!

Then on my way to Serious Eats headquarters, I stop at the deli on the corner of 27th Street and 7th Avenue and buy two loose bananas, as ripe as I can find them. When I get to the office, I will munch contentedly on the first banana before lunch. I then eat the second banana around 3:30 p.m.

What's the most decadent way I use bananas on my serious diet?

Someone sent us a ridiculously expensive jar of delicious chocolate hazelnut spread from Italy. Do you know how seriously delicious said spread is smeared on some banana slices cut horizontally? I served them to the serious eaters as a snack last week, and they all freaked out about how good this combo was. My next project will be banana ice cream. I've heard you can make it by just blending up frozen bananas—no ice cream makers or fancy ingredients needed.

Lately I've been wondering if my heavy banana intake is taking a toll on my ability to lose the last 15 or so pounds. Maybe my mother was right.

The Weigh-In

Well, we're going to find out right now, aren't we? Here we go: 215. Down the two pounds I gained last week. I hope this is the start of some serious diet mo(mentum). Banana lovers, rejoice!