It’s fascinating to me how different foods can bring back memories. I think that’s why I loved the book and movie “Like Water for Chocolate” so much.

Bananas will always remind me of specific times and people:

In Infancy: I distinctly remember the smell of banana baby food – it reminds me of being a very little child. Then when I was an older kid, I remember buying a jar of banana baby food with friends and eating it… a flood of memories came back – or more like the feeling of babyhood came back to me… I was there momentarily. Interestingly, I expected the banana baby food to taste great – I must have loved it as a baby – but it was gross!

In Childhood in General: When I was growing up, my mother fried sliced bananas in butter for breakfast sometimes and put them on the side with fried eggs – it was a major childhood treat. This is now one of my comfort foods I make on occasions to feel warm and loved! (My own children haven’t taken to the fried bananas too much.)

The Tween Years: I remember making chocolate coated bananas with those kits you’d buy in the store with my mother. The chocolate was artificial, but if was fun nevertheless!

The Teenage Years: When I was a teenager, my grandparents would stay with us in the summer for about a month every year. I remember my grandfather eating peanut butter and banana sandwiches. This will always remind me of him.

Late teens: In college I studied in France for a few months, in Chinese restaurants in France they serve a banana flambé dessert that’s just out of this world! Funny that I think of a Chinese restaurant dessert in connection to France! (Obviously, I have lots of other food memories in France. But I’m limiting this conversation to bananas!)

And no, I’m not a skinny person! Someone who has this many food memories is not bound to be skinny! ;)

Feel free to share any food memories you have in the comments below. I welcome hearing about how other people enjoy bananas (feel free to include recipes).

To fry bananas, you literally slice them and fry them in butter in a frying pan on low to medium heat until lightly brown on both sides. They get caramelized. Then serve.

I thought my mother’s version was a Spanish or Puerto Rican recipe from her friend, but when I looked around the internet, I saw that it’s very American. There seem to be different recipes for fried bananas around the world. The flambé version in France probably includes liquor.

Soon I’ll post some correspondence between Gloria and me about the German cuisine we remember growing up with – it may be interesting for any of you children and grandchildren of German immigrants.

Bon appetit!

Mama Lisa