help-surplus of very ripe bananas
- rkn Nov 11, 2004 07:25 AM
I have around 8 overripe bananas and don't know what to do with them. I can make 1 or 2 loaves of banana bread but there is only so much bread a person can eat. What else can I do with these?
I know I can freeze these but I still end up with the same problem - what to do with them?
Assuming these are not monster bananas, the chocolate cinnamon banana bread recipe I use would relieve you of four of those bananas. It's a reworking of an epicurious low fat loaf (not low fat any more, hehe), which I can post if you are interested.
Otherwise, I'd probably roughly mash a couple, and dribble with melted chocolate (chocolate+bananas=brilliant). A reworking of this is popsicles; gently wiggle a kebab stick into a banana longways, and freeze the peeled bananas whole. Then dip them into melted chocolate (sense a theme?) and toasted, crushed nuts (peanuts, macademias, etc.), and refreeze. Then eat. I have not tried this yet, because bananas never last that long here. They always end up in the bread (actually, more like cake) mentioned above.
re: Chris VR
Here's my friend Kristin's "Perfect Smoothie":
1/4 cup of oatmeal, 'ground' into a powder in the blender
1/2 cup of plain lowfat yogurt
1/4 cup of pure maple syrup
2 Tbls. of Natural Peanut Butter
4 Tbls. of cocoa powder (adjust to taste, she likes hers almost bitter chocolately)
1 frozen banana
five or six ice cubes
1/2-3/4 cup of non-fat evaporated milk (you could probably use regular milk, but I find this gives a better consistency and taste - I always keep two or three cans around)
Mix to milkshake consistency.
Peel them, then wrap very securely and freeze. You can use them still frozen in smoothies (see below) - which are best made with frozen bananas anyway; you can thaw them and use in baking muffins or bread later. I have also just come up with an absolutely outstanding Banana Layer Cake recipe that uses 3 bananas. I can post if you want it. This is just for the cake part - haven't done the frosting yet.
you can make a really haelthy and tasty "ice cream" by slicing the banana into a plastic bag and freezing. after frozen, put into a wide-mouthed glass and add approx 1 cup of soymilk. add a sprinkle of cinnamon and blend with a handblender. if the bananas weren't REALLY ripe, or if you like it sweeter, you can also add honey. the original recipe called for whole milk, but i actually prefer the soymilk in this recipe.
Frozen chocolate covered bananas.
Mix them into banana cookie dough and freeze the dough to bake when you feel a banana craving.
Are they too ripe to flambe them?
You could also mash them with ricotta cheese for a blintz/crepe filling.
I freeze singles without peel, in a ziplock, and blend with full-fat vanilla yogurt for divinely decadent banana frogurt.