5 ways you can make use of overripe bananas

A mushy banana that turns black on its skin is difficult to eat as a snack, as many would agree. The window of opportunity between an edible banana that is still ripe and firm and when it becomes overripe is so thin that almost always when you buy bananas in bulk there is a chance that some will become inedible. But before you let them rot some more or throw them away entirely, you’d be surprised what you could use them for by mixing or blending them. Here are 5 ways you could turn this obvious disadvantage to your advantage with some simple tricks and easy-to-follow recipes.

1. Blueberry Spinach Smoothie

If you have a blender at home, you’re in luck. Overripe bananas are sweeter than perfectly ripe ones and lend a natural sweetness to your shakes and smoothies. This smoothie recipe is loaded with antioxidants and fiber and will give you the perfect start to your day.

Ingredients:

  • 1 cup frozen blueberries
  • 2 cups spinach, washed
  • 3 overripe bananas
  • Water (as needed)
  • honey (optional)

Method:

  1. Add your frozen blueberries to the blender, followed by 2 cups of spinach and 3 peeled overripe bananas.
  2. Crush it and once all the content inside the blender is homogenized, check the consistency.
  3. If you want it to be a little less thick, add water to remedy it.
  4. If you want your shake to be sweeter, add honey to your liking.
  5. Serve it in a tall glass and bon appetit!

2. Gluten-Free Banana Sorghum Bread

If you’re looking to use gluten-free alternatives to all-purpose flour for baking, sorghum is the closest you can find. Spruce it up with overripe bananas on your countertop and you’ll be surprised to discover how indistinguishable it looks and tastes from a classic banana bread. This bread also doesn’t require the use of a stand mixer, just your upper body strength to mix it all up with a whisk, so need I say more?

Ingredients:

  • 1 ½ cups (190 grams) sorghum flour
  • 4 to 5 overripe bananas, peeled
  • 80 grams of salted butter, melted
  • 150 grams of light brown sugar
  • 1 whole egg
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking soda
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg
  • a pinch of salt
  • A pinch of ground cloves

Method:

  1. Before you do anything, preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix the wet ingredients. Start by mashing the overripe bananas, then add the melted butter and mix.
  3. Add the egg, vanilla, brown sugar, and spices, namely cinnamon, salt, cloves, and nutmeg to the banana-butter mixture and beat to a fine paste in the same bowl.
  4. Once the wet ingredients are collected, add the sorghum flour and baking soda through a fine mesh strainer to prevent lumps from forming. Use a spatula to mix them together until they all come together and there are no white spots left in the mixture.
  5. Butter a 4×8-inch loaf pan, then pour the mixture into it.
  6. Bake for 50 minutes to an hour, depending on the temperature in your oven. Stick a toothpick into the bread to see if it comes out clean.
  7. Once the bread has baked, cool on a rack for 30 minutes to an hour before removing from the loaf pan. Slice and serve!

3. Easy Strawberry Mango Layered Vegan Ice Cream

If you’re looking to make ice cream that’s easy on the gut and not too loaded with sugar, but equally delicious and to die for, then look no further! This delicious layered ice cream will satisfy your sweet tooth for days, plus it’s vegan! Here’s how to do it.

Ingredients:

To make mango ice cream-

  • 6 mangoes, peeled and cut into large chunks, and frozen
  • 2 overripe bananas, cut into chunks and frozen

To make strawberry ice cream-

  • 4 overripe bananas, peeled and cut into chunks, frozen
  • 3 ½ cups frozen strawberries

Method:

  1. In a blender, blend frozen mango and banana pieces until smooth.
  2. Place the blended mixture in a freezer-safe container with a large surface area. Lightly tap the bowl on the counter to make sure there are no bubbles and the mixture has spread evenly throughout.
  3. Secure the lid and place it in the freezer.
  4. Once the mango ice cream is frozen, you can move on to making the strawberry part.
  5. Wash out the blender and add the frozen strawberry and banana chunks.
  6. Just like before, blend the two together until smooth and creamy.
  7. Empty the contents of the blender over the layer of frozen mango in the same container.
  8. Smooth top surface, lightly tap container as before.
  9. Secure the lid and place it in the freezer.
  10. Give it a day or until it freezes and enjoy having made ice cream at home that is healthy and tasty!

4. Vegan Banana Pancakes

Pancakes for breakfast can bring a smile to anyone’s face. It can also be the perfect start to your day and if you have overripe bananas lying around, it’s the optimal way to use them first thing in the morning. In addition, it is vegan and requires very few ingredients to achieve it.

Ingredients:

  • 3-4 overripe bananas
  • 3 tablespoons light brown sugar
  • 1 cup whole wheat or atta flour
  • ½ teaspoon ground cinnamon/cardamom/fennel seeds
  • For toppings: blueberries, raspberries, or chocolate chips
  • Water, as needed
  • Neutral oil, as required

Method:

  1. Add your overripe bananas to a large bowl and mash them.
  2. Add the light brown sugar to the mashed bananas and beat until smooth.
  3. Add the flour and spices to the wet ingredients.
  4. Add water little by little and mix as you go.
  5. Once the batter is droopy but thick, stop adding more water to the mixture.
  6. Brush the oil on your non-stick skillet and set over medium heat.
  7. Add the dough to the center of the pan and let it spread out on its own.
  8. Place your ingredients on the raw side of the pancake.
  9. Check if the bottom of the pancake is cooked, add drops of oil to the sides if needed.
  10. Flip once the bottom is golden brown and nothing sticks to the pan.
  11. Rinse and repeat until you have your stack of pancakes ready to serve.

5. Vegan Carrot Cake

Although this is a cake where the flavor standout will be the carrots, the bananas will make this cake moist and rich. It’s the perfect accessory to have over afternoon tea, or just as is. The sweetness of the carrots, bananas, and dates does not justify the use of processed sugar in this recipe, so you can be sure that it is also very healthy.

Ingredients:

  • 2 cups finely grated carrots
  • 2 cups unsweetened non-dairy milk, such as almond, soy, or cashew
  • 140 grams whole pitted dates, chopped
  • 2 teaspoons of pure vanilla extract
  • ½ cup golden raisins
  • 5 overripe bananas, peeled and sliced
  • 2 cups of regular rolled oats
  • 3 teaspoons of baking powder
  • 2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • A pinch of ground cloves
  • Pinch of salt
  • ¾ cup chopped walnuts (can be an assortment of cashews, pistachios, and almonds)

Method:

  1. Combine non-dairy milk, dates, banana, and vanilla in a medium bowl and let stand 30 minutes.
  2. Put the oatmeal in a blender. Cover and mix until a powder forms.
  3. Transfer the oatmeal to a large bowl. Add the rest of the dry ingredients like salt, baking powder, baking soda and spices, cinnamon, nutmeg, and cloves.
  4. Preheat the oven to 177 degrees Celsius.
  5. Transfer wet ingredients in bowl to blender. Cover and blend until smooth.
  6. Add date mixture to oatmeal mixture in bowl; stir just until combined. Add the ½ cup of golden raisins, ¾ cup of chopped walnuts, and grated carrots.
  7. Line a 10-inch square baking pan with parchment paper.
  8. Spread batter into prepared baking pan.
  9. Bake for 50 minutes or until a toothpick inserted comes out clean.
  10. Cool in the pan for 20 minutes. Remove from pan and cool on a rack.

Add a Comment

Your email address will not be published.