5 Quick Ways to Use Overripe Bananas, which are left and overlooked in your home. Let’s get creative and make interesting recipes using brown spotty bananas.
Bananas are best eaten when fresh and they make a reliable snack. You might not be a fan of this humble fruit, and you are not very enthusiastic about eating them. But for sure you must have had bananas in some form. It can be any kind of desserts/cake or snacks them like chips.
I personally like banana and I make sure that my kids eat them almost every day. This is pure of health reasons; as they are loaded with vitamins and minerals. We do have disagreements at home when the banana gets spots. Sometimes they are rejected the very next day after I bought them based on just appearance. And I am left with no answers, but with a question in my mind, what do I do with them?
I do like bananas but can’t finish a bunch of them in a day; and mushy and browns one are a no-no for me too. Though I have never ever revealed this little secret of mine to kids. I am sure most of the houses go through the same story.
But here is a relief for you and for me too. The other day; I sat down to find out what creative can be done with overripe bananas so they can be loved and relished. I was for sure not looking at the classic banana bread. My interest was in quick and delicious ideas. Here are five interesting recipes made with ripped bananas and all will require
Here are five interesting recipes made with ripped bananas and all will require 10 minutes of your time to prepare.
Note: As bananas ripen, more of their starches convert to sugars, which happens to make them a perfect substitution for added sugars in everything from milkshakes to muffins to ice cream to cookies. They’re also packed with moisture, which lets you lighten up on the added fats and oils, too.
Here is a post that will help you if you are looking for substitutes in your baking recipes.
Banana Bread Waffles
1 cup all-purpose flour -( you can take 1:1 of apf and whole wheat)
2 tablespoons of oats
1/4 teaspoon salt
1 cup milk
1 egg or flax egg (see the note)
2 large overripe bananas
2 teaspoons baking powder
Fruit preserve or ice cream or honey or dust some icing sugar on the top before serving.
Peel and mash banana and baking powder together with a fork. Add in milk, egg or flax egg and stir. Add salt, oats and stir. And then add flour and stir until just combined. Preheat waffle iron and let the batter rest.
Once iron is ready, spray generously with cooking spray or use some melted butter to brush the waffle iron to prevent sticking. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.
1 Tbsp flaxseed meal (ground raw flaxseed)
3 Tbsp of warm water
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.
Black & Decker Flip Waffle Maker
Banana and berry soft serve
2 large ripe banana
1 cup of frozen berries ( I have used strawberries)
You will need
Airtight, freezer-safe container
Peel the soft ripped bananas and cut them into pieces. Put the bananas in an airtight container and freeze. Freeze for at least 2 hours, but ideally overnight.
Blend the frozen banana pieces in a food processor along with frozen strawberries. Pulse the frozen banana pieces.
At first, the banana pieces will look crumbled or smashed. Scrape down the mix that sticks to the walls of the food processor. Pulse again. Then it will look gooey, like banana mush. As you pulse more the last bits of banana mush will smooth out, you’ll see the mixture shift from blended banana to creamy, soft-serve ice cream texture. Blend for a few more seconds to aerate the ice cream.
Transfer to an airtight container and freeze until solid: You can eat the ice cream immediately, but it will be quite soft.
Note: Be careful; make sure your blender is powerful enough to process the frozen bananas.
You can make a bigger batch with more than two banana! Just make sure your food processor is big enough (and powerful enough).
You can also play around adding interesting flavours like Peanut Butter, Chocolate Chip, Roasted almonds, Dollop of Nutella, broken leftover cookies.
Caramelized Banana French Toast Recipe
2 eggs (For substitute see notes)
1/3 cup milk
1 teaspoon cinnamon
4 thick slices of day-old bread
butter or oil
To Caramelised Bananas
1 banana, sliced
1 tablespoon butter
1 tablespoon brown sugar
Pinch of cinnamon
Pinch of salt
Beat eggs, milk and cinnamon together in a shallow bowl. Dip slices of bread into egg mix allowing the bread to soak up eggy goodness. Drizzle some butter on a non-stick skillet over medium to medium-high heat. Add the soaked slices of bread and fry until golden brown on both sides, flipping once.
While your toast is getting golden, caramelise the bananas. Melt butter in a medium saucepan over medium heat. When the butter is melted, add the brown sugar, salt and cinnamon and stir until the sugar dissolves. When the mixture is bubbling at the edges, add the bananas and stir to coat. Let bubble until caramel is thick and bubbly. Serve bananas on top of french toast.
Egg Substitute – Add a tablespoon of cornstarch to the milk instead of egg. Mix well.
Note: Try to avoid regular white sandwich bread. The bread needs to be able to hold the liquid mixture and therefore cannot be too soft or thinly sliced.
For best results, use white bread, but this recipe also tastes great with whole wheat bread.
Chocolate banana mug cake
½ over ripped banana, mashed
1 tablespoon vegetable oil
2 tablespoons of sugar
3 tablespoons milk
¼ teaspoon vanilla extract
1/4th cup whole wheat flour or all-purpose flour
2 tablespoons cocoa powder
1/4th teaspoon baking powder
Pinch of salt
1 tablespoon chocolate chips (optional)
Whisk together the wet ingredients in a small bowl.
Whisk together flour, cocoa powder, baking powder, and salt in an another bowl.
Pour the wet ingredients into the dry ingredients and mix until combined.
Grease 2 small mugs. Fill mugs halfway with the chocolate batter.
Place some chocolate chips on the top. Microwave on high 1 minute few seconds. or bake in the 350˚F oven for 13-15 minutes.
Note: The duration when baking in a microwave will depend on your microwave. I recommend you start checking after a minute and then microwave in bursts of 15 seconds more if required.
Coconut Banana Chia Pudding
1 very ripe medium-sized banana
2 tbsp. chia seeds
1 tbsp. maple syrup
1/4 tsp. vanilla extract
3/4 cup coconut milk
Optional: additional banana or fruit, granola, nuts, etc. ( I have used some mango pieces on the bottom of my pudding)
In a medium bowl, add the banana. Mash it with the back of a fork. Add the chia seeds, maple syrup, and vanilla to the banana. Stir to combine.
Add the coconut milk. Mix well, ensuring chia seeds are evenly distributed. Cover the bowl. Refrigerate overnight, or at least 7 hours.
Stir well. Serve cold. Optional: Top or bottom layer with fruit, granola, nuts, etc.