3 Recipes for Using up Ripe Bananas
It’s strange to think that it’s been almost a year since the first national lockdown sparked a booming new interest in home baking. For a while, it felt like you couldn’t spend more than 5 minutes online without being overwhelmed with arty shots of sourdough and banana bread recipes. But now as life begins slowly edging its way back to something approaching “normal”, I find myself with less enthusiasm to immerse myself in elaborate recipes and new home baking projects. As my sourdough starter hibernates at the back of the fridge I feel it’s time to focus on the immediate things that need using up: like the overripe bananas in the fruit bowl.
Inspired by Food Waste Action Week and a desire to rekindle the deliciousness of home baking many of us enjoyed in the first lockdown, I’m sharing 3 tasty recipes for overripe bananas. Ultimately, they’re an incredibly valuable ingredient that should definitely never go to waste – they add an excellent depth of flavour as well as a moistness that can be hard to replicate if omitting eggs for vegan recipes.
- 3 bananas, the riper the better
- 50g melted butter
- 10ml crushed biscuits – digestives, lotus or hobnobs all work well
- 142ml double cream (can be substituted with soft tofu to make vegan)
- 140g icing sugar
- 400g soft cheese
- Dash of vanilla extract
- Ground cinnamon
- Remove the skins from the bananas, chop and freeze in a tupperware for around two hours. Once frozen, mash or blend until soft.
- Combine biscuits and butter to form the base, pressing into a cake tin with a removable base.
- Whip the cream, then add the sugar, vanilla extract, soft cheese and peanut butter – depending on the peanut butter it might help to pre-loosen it with some of the soft cheese.
- Smooth the topping over the base, decorating with a sprinkle of cinnamon and chopped banana. Put in the freezer overnight and serve once slightly defrosted.
Peanut Butter Banana Brownies
- 2 ripe bananas, mashed
- Splash of milk
- 80g peanut butter
- 150g sugar
- 130g melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 180g flour
- 45g cocoa powder
- Pinch of salt
- Combine the bananas, sugar, baking powder, butter, vanilla and splash of milk
- Once evenly mixed, add the flour, salt and cocoa powder.
- Smooth the mixture into a well-greased baking tray. Spoon dollops of peanut butter onto the top, using a butter knife to create a marble pattern.
- Bake for 25-30 minutes at 180c.
Banana and Cinnamon Rolls
- 42g butter
- 1 packet instant yeast
- 240ml milk of your choice
- 12g sugar
- Sprinkle of salt
- 2 mashed ripe bananas (around 100g)
- 400g all purpose flour
- 50g butter
- 60g sugar
- 1 tbsp cinnamon
- Handful of chopped nuts
- 1 banana, sliced very thinly
- Gently heat the butter and milk together until melted but not boiling. It should be the temperature of a pleasantly warm bath – too hot and it will kill the yeast. Mix in the mashed bananas.
- Combine all the dry dough ingredients into a bowl or stand mixer. Gently add the wet mixture bit by bit until a soft ball forms. Leave the rest for about 1 hour, or until doubled in size.
- Once the dough has risen, shape it into a rough rectangle on a lightly floured surface using a rolling pin. Feel free to add a dash of olive oil to your rolling pin to help it not stick.
- Cream together the butter and sugar for the filling, using a knife to coat the dough before topping with the nuts and thin banana slices.
- Roll up the dough, slicing into rolls with a sharp knife. Place onto a baking tray that has been well oiled or covered in baking parchment. Bake in the oven at 180C for 25-30 minutes.