Have some over-ripe bananas languishing in the fruit bowl? Put them to good use with our leftover recipes.
A limp banana turning the wrong shade of brown is a common sight – the slim turnover period between the perfect banana and over-ripeness means we’re sometimes caught short. When a banana loses its firmness it becomes hard to eat as a snack, but it can be mashed and used up in a number of thrifty ways.
Buying and Storing Bananas
Consider the shelf life when buying bananas. If you want to eat them over the course of the week, choose ones that have green tinges on the ends as they can be ripened at home. To eat straight away, choose bananas with small patches of black on the skin, which is a sign of ripeness. Store in a fruit bowl rather than the fridge, as the cold temperature will make the skins go black. They’ll also make everything else in the fridge smell like bananas.
Our favourite ways with over-ripe bananas...
A popular way of using up bananas is in a loaf or bread, and we have no shortage of recipes to keep you busy. Try a traditional loaf with icing, team it with Brazil nuts, or go healthy and eat a trimmer version with low-fat spread for breakfast.
Let your soft and squidgy bananas meld in heavenly fashion with chocolate buttons in these whole baked bananas. If it’s not barbecue season, they’ll cook perfectly well in the oven. Contrast all the steaming gooey sweetness with a dollop of ice cream.
You don't need a fancy churner to enjoy homemade ice cream. For this version, chop your ripe bananas then freeze on a tray. Once frozen, whizz in a food processor with milk. It even counts towards your five-a-day - what more could you ask for?