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Nov 11, 2004 07:25 AM

help-surplus of very ripe bananas

  • r

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?

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  1. And you don't need an ice cream maker for this! Banana Ice Cream sounds very yummy & got great reviews--I need to try this, too! Link below.


    1 Reply
    1. re: Val

      Another recipe for banana ice cream, which you do need an ice cream maker for. But it's worth it.


    2. 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.

      1. I'm always glad to have some frozen bananas around for yogurt smoothies.

        1 Reply
        1. re: Chris VR

          Here's my friend Kristin's "Perfect Smoothie":

          1/4 cup of oatmeal, 'ground' into a powder in the blender
          Add in:
          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.

        2. 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.

          3 Replies
          1. re: Nyleve

            Freezing in the peel or after peeling is an area where my wife and I disagreed. We decided to try both ways, and now we always store them in the peel. Much easier to handle when making bread, cake, pancakes, smoothies, etc.

            1. re: Milt

              How do you use them for smoothies when you freeze them in the peel? I tried this once and got too frustrated when the peel absolutely would not come off the banana. Now I wrap them unpeeled, which works just fine for smoothies.

              1. re: Chris VR

                Yeah - my experience too. I like not having to fart around with frozen banana peels. Just chunk 'em up and blend. Instant perfection.

          2. Saute them in browned butter and brown sugar, sprinkle on some toasted nuts. Eat as is, or with a bit of whipped cream, or as a topping for ice cream.

            1 Reply
            1. re: Jujubee

              Exactly what I do!! For adults: spike w/ a little brandy or bourbon. For safety: pull pan away from heat source and pour from glass (not directly from bottle), then return to heat to burn off alcohol. This is usually the only way I can get hubby to eat bananas...