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ISO easy recipe to use up overripe bananas

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  • ChefLisa Nov 29, 2003 11:44 PM
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I have about 8 overripe bananas and am sick of making banana bread. Any one have any new ideas to use pureed overripe bananas? Most website recipes call for sliced bananas but these guys are at the mashing stage. Thanks!

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  1. I often freeze ripe bananas to have on hand for when I DO feel like making banana bread.

    7 Replies
    1. re: Coyote

      Do you freeze them with skins removed? Or with skins on? My wife and I have different ideas on this one. Does it matter?

      1. re: Milt
        c
        cookiemonster

        Freeze them skinned. It matters big time--those funky little stringy bits are almost impossible to remove from a frozen and defrosted banana, and they mess up the texture of anything you make with them.

        1. re: Milt

          I freeze bananas with the skins on. Have had no problems doing it that way, and feel they "keep" better frozen in their natural state.

          1. re: Coyote

            I freeze them in the skins also. Thaw them out and just snip off the top with kitchen shears and the slide right out.

        2. re: Coyote

          When I have bananas that are getting black spots, I toss them unpeeled into the freezer and then use them to make "Grandma's" banana cake which is sooooo good. I use a yellow cake mix (one without pudding added if I can find) one quarter pound softened butter, one cup milk, 3 large eggs and two over-ripe bananas. Mix for about two minutes and bake in two greased and floured 8 inch cake pans for about 30 to 35 minutes or until cake tester comes out clean. For frosting; one pound confectioner's sugar, one quarter pound softened butter, one tsp vanilla and one over-ripe banana from freezer. Mix until spreading consistency (might have to add a little cream or milk if too thick) and frost the cake.
          This is an all time favorite of family and friends.

          1. re: Coyote

            I freeze them skinned too and then use them for baking and smoothies. They keep just fine in ziplocks when they're frozen and peeling them when they've gone all soft can be a nightmare.

            Even if they freeze together a bit you can break them apart before they thaw. Or you can break them up into 2" or so chunks so you can remove about as many as you want before you let them thaw.

            1. re: Coyote

              Me too. My recipe call for 2-3 bananas, but I always use 4.

            2. I make a banana creme brulee, very very easily. This is a cheat recipe, as it has no cream.

              Put into a blender: a banana, three egg yolks, half a cup of milk, a little vanilla, a little sugar, a dash of nutmeg, whiz it up. You can add cream if you like, but add it after whizzing so it doesn't whip.

              Strain into individual ramekins and bake in a 325 oven in a bain marie (put ramekins in a pan of water, with the level of water at least halfway up their sides). Bake until set, about 40 mins. Cool and then chill.

              Just before serving, sprinkle tops with sugar and blow torch or broil until caramelized.

              Only uses one banana, but really easy.

              3 Replies
              1. re: lucia

                Lucia, that does sound easy. About how many servings does it make?

                1. re: Val G

                  3 or 4, depending on the ramekin size.

                2. re: lucia

                  Sensational idea!

                3. No-fuss banana "ice cream": freeze them, then purée them. Mm-mm-good.

                  1 Reply
                  1. re: GG Mora

                    What a wonderful, healthful treat for kids, too! Thanks, GG.

                  2. I love making banana daiquiris! Fill a blender full of ice. Add rum, sugar syrup (1 cup of sugar boiled in one cup of water, then cooled), juice of one lime, a little bit of OJ, and toss in a couple of the bananas (usually about 2 1/2-3). Really, really delicious and much better than those bottled cocktail mixes with the fake banana taste...

                    1 Reply
                    1. re: deibu

                      Similarly, I make BBCs, these will knock you socks off!

                      http://www.barnonedrinks.com/drinks/b...

                      This recipe is for one tall drink, double it for a blenderful (actually I use double the rum, as they usually add a floater at the place I discovered these). You will use two bananas per batch. Like a tasty milkshake, until you finish it off.

                    2. at what point do you consider them "overripe?" generally i throw out bananas that have too much black on the skins...it never occurred to me they might still be edible. what about if the skin is completely black? just the other day i had a leftover banana that was as black as a ripe plantain, but i didn't really think it was still ok to eat...

                      2 Replies
                      1. re: Nancy

                        You might not want that banana on cereal, but the riper the better for banana bread. Freeze it!

                        1. re: Nancy

                          Oh man! As they get totally "freckled" the flavor just gets deeper and deeper. They're not good for eating out of hand or slicing anymore but they're a total flavor bonanza!

                        2. Peel and freeze. Put it in smoothies - one frozen banana, a handful of fresh or frozen strawberries, some orange juice, and crushed ice if you want it. Add booze if that's your thing.

                          Alternately, make banana ice cream. I make a regular batch of vanilla ice cream and add banana puree for the last couple of minutes of mixing.

                          1. Thanks everyone, some great suggestions -- I will definitely try some of the more creative recipes!

                            1. Bananas Foster! Take really ripe bananas and slice crosswise or lengthwise into a saucepan with some butter melted on the bottom. You could use one banana or 8 bananas because you can keep any leftovers in the fridge for about a week. Brown the bananas a little bit. Flip them over with a spatula. They will start to get all creamy. Lower heat. Add brown sugar to taste and depending on how many bananas you used. Keep caramelizing and cooking on med low. Stirring will break up the banana chunks. So if you like a lot of banana chunks, don't stir it too much. Remove from heat and add about 1/4 cup of rum. You can light the pan with a match and flambe. Or not. Depends on if you want a lot of drama. This dessert is gorgeous when you light it with a match. Think about what is going on around the pan before you light it. Are the kids standing back? Is there a curtain nearby? Are the sleeves of your robe too long and hanging in the pan? Have a cover for the pan ready in case the fire gets out of hand. It burns out really quickly..10 seconds or so. I serve Bananas Foster warm over ice cream. Vanilla is my favorite. But my daughter likes it over chocolate ice cream best. Good with a sprinkling of nuts. Whipped cream is good too! This takes no more than 10 minutes to make once the bananas are peeled and sliced.

                              4 Replies
                              1. re: Durke

                                Durke, just a heads-up in case you didn't realize...this thread is 7 years old. the bananas foster tip is a good one, but the OP isn't necessarily ever going to see it.

                                1. re: goodhealthgourmet

                                  Sounds great to me. Just looked this up - am I an OP? Certainly not an OAP yet!

                                  1. re: janiro

                                    janiro, an OP is the Original Poster, the person who started the discussion. No reference to age at all.

                                  2. re: goodhealthgourmet

                                    But we just did. So thanks!

                                2. i muddle them into cocktails. usually rum, lime juice, bananas, bitters, and some othre liquid to thin it a bit

                                  1. If the bananas aren't too unsightly once the skins are removed, make a banana pudding: sliced bananas layered with Nilla wafers and vanilla custard, topped off with a meringue.

                                    1. This Alton Brown banana ice cream (6 bananas) is easy and delicious. If you want to go to total decadence, as you turn it into an airtight container for storage in the freezer squeeze on ribbons of hot fudge and caramel sauces and pieces of nuts. A banana split in a scoop! http://www.foodnetwork.com/recipes/al...

                                      I haven't actually tasted this cake yet (the layers are frozen for assembly this weekend) (3 bananas) but it smelled fruity and *fabulous* when it came out of the oven. http://www.epicurious.com/recipes/foo...

                                      When I assemble it I will use this Banana Caramel Cream (1 banana) as the filling and a chocolate Italian meringue icing. http://www.epicurious.com/recipes/foo...

                                      1. If, by chance, you have a toddler around, this is one of the reasons I collect super ripe bananas. I dispense these liberally without guilt as there's little in them that isn't jam-packed with genuine nutrition.

                                        If anyone uses these for a toddler they should SUPERVISE them and take away the portion that becomes a choking hazard. These are hard so that they don't crumble into numerous random bits that become choking hazards but that last nub WILL BE.

                                        My dog is also crazy about them but you may not feel the need to bake for your dog. I do occasionally but I happen to know about the dog's preference for these because of my grandson's generosity in sharing them (or failing to know how to protect them from the dog...). ;>

                                        Oat & Banana Baby Biscotti Teething Biscuits
                                        Recipe By: Rainey
                                        Yield: about 2 1/2 dozen

                                        These are really healthy with whole oats, flaxseed meal and only bananas for sweetening. They're also wheat- and egg-free so they won't introduce the potential for allergy.

                                        While they're not made by the conventional biscotti method they are "twice cooked" and have the long shape so I like to call them baby biscotti.

                                        • 1 1/2 cup quick oats
                                        • 1 1/2 cup ground oats, (grind oats in a food processor to make a coarse flour)
                                        • 3 tablespoons ground flaxseed meal
                                        • 1/8 teaspoon salt
                                        • 3/4 teaspoon apple pie spice
                                        • 3/4 teaspoon baking powder
                                        • 1 1/2 cup bananas, over ripe and mashed
                                        • 1 1/2 teaspoon vanilla powder or extract
                                        • 1/4 cup walnut oil
                                        • white whole wheat flour, as needed to make a maleable dough

                                        1. Preheat oven to 350˚.

                                        2. Place the dry ingredients in a medium sized mixing bowl and stir to incorporate.

                                        3. Stir the banana to break up clumps and mix it with the oil and vanilla in a small bowl. Combine wet and dry ingredients and allow to sit for 15 minutes for the oats to absorb liquids. The dough should resemble biscotti dough or a wet playdough. If it doesn't (the volume and liquidity of the bananas being quite flexible) add white whole wheat flour as necessary to correct the texture.

                                        4. With oiled hands, form logs by rolling about 2 tablespoons in the palm of one hand. Place on a parchment lined baking sheets. Then pat the logs down into flattened shapes about 1/4" thick, 2" long and about 3/4-1" wide. You will need to re-oil your hands periodically but it helps to keep the dough from sticking and also to smooth the outside of the biscotti for a more pleasant texture for baby to hold.

                                        5. Bake for about 20 minutes then remove the baking sheets from the oven. Adjust the oven to convection and drop the heat to 170˚. Place the firm cookies on a wire cooling rack and return then and the rack to the oven for another 30-35 minutes or until lightly browed, very firm and dry. If necessary, turn off the heat leaving the biscotti in the oven while it cools down to get completely dry cookies that won't break apart as baby gums them.

                                        6. Store in an air-tight jar.

                                        Notes:

                                        Store them in an airtight container and they'll keep for a good long time.

                                        1 Reply
                                        1. re: rainey

                                          This sounds great, Rainey. I can't wait to try them.

                                        2. Run water over peeled bananas and shake off excess, then freeze (keep a bit separated until frozen so no clumping). This results in non-brown 'nanas. My favorite use is in Dr. Lipman's Chocolate Love Smoothie <http://goop.com/recipes/breakfast/cho...> The coconut oil is KEY & it is SO AMAZING!! Sometimes I add raspberry puree for even more health and flavor.
                                          I also blend bananas with just enough milk to make the blender "go", and spoon out as perfect banana ice cream. No sugar needed. I see someone mentioned this above, but I have to add the milk to my blender.

                                          1. So simple, but both of my children love 'banana milk' - puree 2 bananas with 2 cups of milk and a couple of ice cubes in a blender. Enjoy!

                                            1. Has anyone ever tried making banana cookies?

                                              I was given some banana sugar cookies earlier this week and they were so moreish.

                                              1. Back in my Boy Scout days, I was at a Scout Fair with a cooking theme, making pancakes, until my one quart of batter ran out and I could go see what everyone else was doing. This one kid had a small deep-fryer and a bunch of well-speckled bananas, and the fritters he was making were delicious and dead simple: the only liquid was the well-mashed banana! I'm going to go out on a limb here - it's been almost 60 years! - but it seems to me he was just using either pancake mix or Bisquick. Those things were really good.

                                                Not needing to eat fritters much anymore, my favorite brown-banana strategy now is to break it up into chunks and put it into a tall tumbler, and fill that most of the way up with cold milk. Then dump that and two heaping soup-spoons of Ovaltine - I get mine from the Asian market, because they carry the much less sweet "European" recipe, identical to the original from many years ago. A scoop of ice cream is nice, too. Then buzz it to frothiness and sip away.