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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?

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  1. v
    Val RE: rkn Nov 11, 2004 08:08 AM

    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.

    Link: http://www.epicurious.com/recipes/rec...

    1 Reply
    1. re: Val
      klumppilston RE: Val Nov 11, 2004 08:23 AM

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

      Link: http://www.foodnetwork.com/food/recip...

    2. k
      kate RE: rkn Nov 11, 2004 08:09 AM

      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. c
        Chris VR RE: rkn Nov 11, 2004 08:50 AM

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

        1 Reply
        1. re: Chris VR
          Chris VR RE: Chris VR Nov 11, 2004 08:55 AM

          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. n
          Nyleve RE: rkn Nov 11, 2004 09:34 AM

          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
            Milt RE: Nyleve Nov 11, 2004 09:41 AM

            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
              Chris VR RE: Milt Nov 11, 2004 04:47 PM

              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
                Nyleve RE: Chris VR Nov 11, 2004 05:25 PM

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

          2. j
            Jujubee RE: rkn Nov 11, 2004 09:41 AM

            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
              Carb Lover RE: Jujubee Nov 11, 2004 12:18 PM

              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...

            2. a
              arifa RE: rkn Nov 11, 2004 01:59 PM

              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.

              2 Replies
              1. re: arifa
                Chris Willging RE: arifa Nov 11, 2004 02:23 PM

                I second this recommendation, especially with the addition of a dollop of peanut butter. In fact, I often wish that I had too many overripe bananas, so I could freeze them for this little treat.

                1. re: Chris Willging
                  jerusha RE: Chris Willging Nov 12, 2004 01:34 PM

                  i make this "smoothie": one frozen banana, one heaping tablespoon chunky peanut butter, i cup soymilk, i heaping tablespoon vanilla frozen yogurt or soy delicious. blend. use spoon. it's amazing.

              2. e
                Emme RE: rkn Nov 11, 2004 04:21 PM

                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.

                1. i
                  Ilaine RE: rkn Nov 12, 2004 10:54 PM

                  I freeze singles without peel, in a ziplock, and blend with full-fat vanilla yogurt for divinely decadent banana frogurt.

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