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We’ve all been there: You bought a bunch of bananas only to watch them languish in your fruit bowl. Like avocados, once bananas reach peak ripeness — sunflower-yellow with a few brown spots — you only have a couple of days before they become overripe and mushy. If you, like me, struggle to use up the entire bunch before they reach this point, I have some recipes for you. From classic to creative, here are six simple ideas for making the most of all those browning bananas.
One-Ingredient Banana Ice Cream
Frozen bananas can miraculously be churned into a satisfying “ice cream” — all you need is a food processor. Simply peel ripe bananas, cut into small chunks (about 1 or 2 inches thick), and place them in a freezer bag in the freezer for at least 4 hours, but overnight is best. Remove from the freezer and blend in a food processor until smooth; you’ll know it’s done when the mixture becomes creamy and looks like soft-serve ice cream. If you want to add in any mix-ins like a spoonful of peanut butter, a drizzle of honey, or a handful of chocolate chips, throw them into the finished ice cream in the food processor and pulse a few times to combine or fold them in with a spoon or spatula. Serve and enjoy immediately.
Banana-Cheddar Grilled Cheese
This uncommon pairing was introduced to me by my Australian brother-in-law who grew up eating banana-cheddar jaffles, toasted sandwiches that originated Down Under. No jaffle maker? No problem. This combo still hits when prepared grilled cheese-style in a panini press or in a pan on the stove. Just butter the outside of two pieces of bread, fill them with 1 sliced banana and 2 slices of cheddar, apply heat, and enjoy! This is one of the more unusual — but delicious — uses for overripe bananas.
Banana-Oat Pancakes
This recipe was born out of an effort to recreate the much-loved banana oat pancakes from my favorite breakfast spot. These are vegan, gluten-free, and refined sugar-free, but the real magic of these pancakes is that they actually fuel me for the day rather than putting me down for a post-carb nap.
Pulse 1 cup rolled oats in a food processor until finely ground, about 45 seconds. Peel and slice 1 banana and add to the food processor with oats along with ½ cup oat milk, 3 tablespoons melted coconut oil, 1½ teaspoons baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Process until combined and let batter rest for 10 minutes. Heat 1 teaspoon coconut oil in a large nonstick pan over medium heat. Add about ¼ cup batter for each pancake and cook for 2 minutes per side, or until golden-brown. Transfer to a plate and repeat with remaining batter, adding more oil to the pan as needed. Serve warm with maple syrup.
Banana Smoothies
Bananas are a main ingredient in many smoothies because 1) they put the smooth in smoothie and 2) they play well with all sorts of other smoothie ingredients. To make a classic strawberry-banana smoothie, place 1 peeled and sliced banana, 1½ cups frozen strawberries, and 1 cup of milk in a blender and blend until smooth.
Banana Pupsicles
One of the simplest recipes for using up your ripe bananas is homemade dog treats. Bananas make great dog treats, especially when you mash them up, mix in a spoonful of peanut butter, and freeze the mixture into ice cube trays or silicone molds. Our picky pup usually snubs plain bananas, but he has all the tail wags for these banana pupsicles.
Banana Bread
If you do end up with a bunch of overripe bananas, banana bread is a quick and classic way to use them up. I love this loaf as an on-the-go breakfast, afternoon snack with tea, or slathered with maple butter for dessert.
Preheat the oven to 350°F and grease a 9x5-inch loaf pan. In a large bowl, whisk together 2 cups mashed banana (about 3 bananas), ½ cup granulated sugar, ¼ cup brown sugar, ½ cup melted butter, 2 eggs, and ½ teaspoon vanilla extract. In a medium bowl, whisk together 1½ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cinnamon. Add the dry ingredients to the wet ingredients and stir until combined. Pour the batter into the loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Once cooled, you can wrap the loaf in foil and store at room temperature for up to 3 days. To freeze, slice the cooled loaf and seal it in a freezer bag. It will keep in the freezer for 3 months.
PHOTO CREDIT:
Photographer: Paul Quitoriano
Food Stylist: Mieko Takahashi
Art Direction: Sarah Ceniceros Gomez
