I saw this video and thought it was worth sharing. I haven't tried this technique yet, but I think I will the next time I eat a banana. I guess this is the way that monkey's peel banana's. Watch the video.

I've tried peeling a banana this way and it works great! However, I never have trouble peeling a banana from the stem either.

Ripe bananas shouldn't be hard to open from the stem. If they're completely ripe they'll usually tear at the stem as you break them away from the rest of a bunch.

That is a cool trick though.

I have tried peeling a banana like a monkey too, and there was really not much of a difference for me. Both ways are hard, because I don't have much strength in my hands as I use to have. So that's when a knife comes in handy.

If you don't like your banana's to ripen up too fast on you, put them in the refrigerator and they will last longer before the brown spots start forming.

Always have a good banana bread recipe handy!

Do you have a good recipe? I love banana bread, but I've never made it myself...

Banana bread is fattening, the way I eat it anyway, with butter spread across the top of the slice. It sure is good though.

I have a yummy recipe for banana bread, but I don't know how healthy it is. It calls for 1/2 cup of shortening. Does anybody else have a healthy banana bread recipe? Here is my recipe...

Banana Bread

Cream this together:

3/4 cup sugar
1/2 cup shortening
2 eggs

Add

4 or 5 ripe bananas
2 cups flour
1 tsp. baking soda
1/4 cup walnuts (optional)
pinch salt
1 cup raisins

Put into 2 loaf pans
Bake at 340 degrees for 45 minutes with oven rack in middle of oven
Check at 45 min. with toothpick to see if center is done

I just made a banana bread loaf yesterday and it turned out really good! I wish I had some raisins to add into it, but I had to go without. I had all the ingredients I needed already here at home except for the raisins, so that's why I had to go without.

This recipe doesn't call for shortening, but it does call for a lot of butter, so I'm not sure if this is a healthy version either!

Here is the recipe that I used. I found it on foodnetwork.com.

Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

My recipe comes from a Betty Crocker cook book that's older than I am (1972).

2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 table spoons "salad" oil (replace with whatever light oil you want)
3/4 cup milk
1 egg
1 cup chopped nuts
2-3 meduim to large ripe mashed bananas (if you can cut off an end and squeeze them out of the peel already "mashed" like you would toothpaste they're ready, if the top falls off when you try to peel it they're perfect)

Bake for about an hour at 350 degrees in a loaf pan/dish.

Thanks for your recipe Joebert... I think I will give it a try the next time I make banana bread.