There’s too much bananas,
What can I make with,
As a running household, we keep bananas at our house. We also get them from my kids’ school every week.
I loathe bananas, at least when they’re by themselves. At races, these fruits full of great recovery vitamins, such as potassium, are a staple. Most of the races I go to have bananas that are still green.
After three years of eating these green things as a way to recover after a race, I have developed a reflective palate. As in, I can’t stomach the smell of overripe bananas and almost thrown up when I eat certain foods that remind me of some my my race-day eating disasters.
Like applesauce and yogurt. They feel like those gel packs I used to eat before, during and after a race. I love applesauce, and sometimes make my own. But if the texture is too smooth, my throat and stomach can’t handle it.
So what to do with all these bananas? I hate wasting food, so I make banana bread. It’s a filling alternative to cereal and can be as healthy or as sinful as you want to make it. The texture is a bread not bananas, another plus. Once you nail the basic recipe, you can experiment, which I do frequently.
Like some of my other recipes, this is a vegan recipe. While the original version isn’t the healthiest, I’ll list some switches that I’ve perfected. The picture is of one of the variations, I’ll note it below.
2 1/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp. baking soda
1/4 tsp. salt
3 bananas (I prefer the ones with really brown skins)
Preheat oven to 350 degrees. Grease pan or line cupcake pan.
Mash the bananas in a bowl with a fork. Add the other ingredients and mix well.
Fill the bread pan with the batter. For muffins, fill the liners 3/4 of the way full.
Bake until a toothpick comes out clean, about 18-20 minutes for muffins, 25-30 for bread.
- Banana, peanut butter: Add a 1/4 cup of peanut butter to the batter.
- Healthier flour: Replace a half cup of all-purpose flour with dry oats.
- For photo above: I ran out of salt, so no salt; substitute 1/2 cup of all-purpose flour with a packet of plain instant oatmeal; add another banana and 1/4 cup Grain Berry pancake mix.
- Other mix-ins: 1 Tsbp. of flax or chia seeds.
What do you do with extra bananas?
Good post!!! I freeze overripe bananas in individual packets (freezer paper, aluminum foil) and then thaw out one at a time and mash into homemade pancake batter. They also work like that in smoothies.
That’s a great tip.
Yup, banana muffins. I have a recipe I like that calls for three at a time, so when I get too many lying around I freeze them for use in muffins later. And since we all love bananas – but none of us like super ripe ones, I buy them twice a week so I’m only buying enough for a few days at a time.