Spotty bananas? Don’t throw it out! Bananas are at its sweetest once brown spots appear on so plan on eating them within the next few days. And if you just can’t eat it anymore, here are a few recipe ideas for those bananas:
- Blend into smoothies. Toss them in a blender with ice, milk, and other fruits (try strawberries, blueberries, and peaches) for a quick, thick drink.
- Freeze into ice cream. Freeze them and when ready, toss them in a food processor or blender with some milk, honey, and a pinch of cinnamon for a creamy iced treat.
- Make chutney. Mix with your favorite seasonings and spices--curry powder, garlic, onion, bell peppers, turmeric, etc.--and simmer, stirring occasionally. Serve with pork chops or on toast.
- Mash them! Make a quick bread like this banana bread with a creamy yet tangy glaze that’s perfect paired with a cup of coffee or glass of cold milk.
Takes 1 hour 20 min. plus cooling
Makes 1 9 x 5-inch loaf
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup sugar
4 over-ripe bananas, mashed
1/4 cup chopped walnuts (optional)
1/2 cup raisins (optional)
1 teaspoon vanilla extract
1. Preheat oven to 325ºF.
2. Combine flour, baking powder, baking soda, and salt in a bowl.
3. In a large bowl, mix the melted butter and sugar. Beat until well blended. Add eggs, one at a time, then bananas. Stir in walnuts, raisins, and vanilla extract.
4. Pour into 9 x 5-inch loaf pan, lined with wax paper, and bake for 1 hour. Let cool.
5. To make frosting, beat in an electric mixer using a paddle, 8 ounces cold cream cheese, 5 tablespoons cold butter, and 2 teaspoons vanilla. Add in three batches, 2 cups sugar. Add 2 tablespoons fresh lemon juice.
(Photograph by Ocs Alvarez. Recipe by Maricel D. Abad and Rissa R. Garcia. Food Styling By Vanna C. Severino. Adapted for use on Female Network.)