"The one... called mai'a popo'ulu (literally, breadfruit ball-like banana) and had pink flesh; it is used mainly in cooking." (from webebananas.com) - pretty much what Gabe said. - I has been slower to flower than a lot of others I grow. Hopefully it will get there this summer.

This is interesting: RUMFORD BAKING POWDER - Double Acting Premium Rumford® Baking Powder is Certified KosherParve, Certified Kosher and also Aluminum Free - which ensures against bitter after-taste in recipes or finished baked goods...! Premium RUMFORD BAKING POWDER - Double Acting 10 oz. Resealable CanisterHistory of Rumford Baking Powder: In 1859, Eben Norton Horsford (1818-1893), a co-founder of The Rumford Company, formulated and patented Rumford Baking Powder, the first calcium phosphate baking powder. The Rumford brand name comes from Count Rumford (né Benjamin Thompson of Woburn, Massachusetts), a gifted inventor and scientist. Hulman & Co. acquired the Rumford brand when it purchased the Rumford Chemical Works of East Providence, RI in 1950. Clabber Girl Corporation, which began as a wholesale distributor of general merchandise, takes its name from the most renowned member of the family, Clabber Girl Baking Powder. You might be surprised to know that several other trusted, long-lived brand names comprise the Clabber Girl family of brands. For much of the previous century, Clabber Girl Corporation operated as a collection of separate companies representing the various brands: The Clabber Girl Baking Powder Co., The Rumford Baking Powder Co., and The KC Baking Powder Co. In 2000, the company was reorganized and renamed Clabber Girl Corporation. The Clabber Girl brand name has recently been extended to other quality products in the baking aisle. Rumford Baking Powder is one of the three leading baking powders in the United States today. Years of testing resulted in a precise formulation to ensure that your baked goods are consistent in quality and uniformity, batch after batch for any family dinner or party gathering. Baking with Rumford Baking Powder: As an all-phosphate baking powder, Rumford Baking Powder does not contain any aluminum. This property makes it somewhat faster acting than typical double-acting baking powders. You'll still see a boost of leavening in the oven, but most of the reaction occurs in the mixing bowl. While this makes a more delicate crumb structure in the finished product, do not dawdle in the baking area. You've got to work quickly for best results...! When using Rumford Baking Powder, mix all your dry ingredients together, then add your wet ingredients at the end. Don't stir your batter more than necessary after adding the water. Two-thirds of Rumford's reaction takes place in your mixing bowl. The other 1/3 of Rumford's reaction takes place in the oven. Further mixing will have a tendency to stir out some of the forming carbon dioxide bubbles created between the baking powder and the water in your batter. So, without spending more time than necessary, stir the batter until smooth, put it into the pan and bake it immediately. Premium RUMFORD® Baking PowderParve, Certified Kosher is a source of calcium in the diet. Rumford Baking Powder is certified Kosher and is also perfect for vegetarians, as it contains NO MEAT. Rumford may be used in the exact quantities called for in your favorite recipes and is an all phosphate baking powder which is your assurance against after-taste and other harmful ingredients. Rumford Baking Powder will improve the crumb and texture of all chemically leavened foods: cakes, cookies, biscuits, muffins, and more ...!!!

The food charts I have for how long you can keep bananas in the freezer gave no amounts of time, and one said "extended freezer time" - whatever that means (LOL). I guess the goal should be to use the frozen bananas in a timely manner (few months), but I was moving some things around in my refrigerator freezer and I found several ripe bargain bananas that were quick-frozen then placed in a FoodSaver bag, vacuum-sealed shut -- early last summer and promptly forgotten about. I made them into banana bread the other day for yet one more offering to the "throngs" for breakfast during their Christmas visit. When you vacuum-seal peeled bananas (or most food destined for freezer storage), they will last longer than in a typical storage bag because they are stored oxygen-free. Oxygen-free storage prevents the moisture inside the food from migrating from the surface of the food into the bag, drying out or creating ice crystals in the bag. A food science tidbit about using overly-ripe bananas for banana bread. When a banana bread recipe only calls for baking soda as the only chemical leavening, overly-ripe bananas are not as acid (6.5-7.0 pH) as a regular banana (4.6 pH) in order to react in partnership with the baking soda. The reaction may be a weak one resulting in a heavy banana bread. A good banana bread recipe, one that ensures adequate leavening, will use both baking powder and baking soda. If the recipe only has baking soda, make sure a portion of the bananas aren't overly-ripe, or there is another ingredient in the recipe that provides an acid ingredient. That could be some lemon juice added to the bananas to keep them from oxidizing and turning dark, orange juice, honey used as the sweetener, or yogurt, sour cream or buttermilk, which are all acid foods that will react with the baking soda. -Grainlady

Just posted this on the Cooking Forum. It is very moist due to the oil and the pineapple. Hawaiian Pineapple Banana Bread 3 cups flour 2 cups sugar 1 t. baking soda 1 t. cinnamon 3/4 t. salt 1 cup chopped pecans 3 eggs, beaten 1 cup vegetable oil 2 cups mashed bananas (about 5) 2 t. vanilla extract 1 8 oz. can crushed pineapple, drained Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl. Stir in nuts. Combine wet ingredients in another bowl. Mix wet ingredients into the bowl of the dry ingredients. Mix just until all is moistened. Put into two greased and floured regular (8.5") loaf pans. Bake for 1 1/2 hours at 350 degrees. Cool in the pans for 10-15 minutes then turn out onto a rack and cool completely. Makes two loaves. Source: my friend Belinda Grady Teresa