Bananas are often disposed of because they are over ripe or even black, but are generally usable in recipes so long as they aren't actively infected by mold.
Overly ripe bananas are often excellent for making banana bread or other baked goods.
Freezing bananas is an easy way to preserve them for several months, which is especially useful when they are found in large quantities and cannot be eaten at once.
- 1 part bananas
- 1 part strawberries (or any other fruit/berries/edible leaves)
- 1 part plain yogurt - or soy, rice or almond milk for vegans
- sugar or other sweetener to taste
Combine ingredients in blender until desired consistency.
Basic Banana Bread
- 2-3 ripe bananas
- 1 cup white flour
- 1/3 cup oil, butter or yogurt (applesauce or soy yogurt may be substituted for vegan recipes)
- 1 egg (1 tbsp flax seed beaten with 2 tbsp water may be substituted for vegan recipes)
- 1 pinch salt
- 1 tsp baking soda
- 1 tsp vanilla extract (optional)
Preheat the oven to 350 °F (175 °C).
Combine butter (or substitute) and sugar in a mixing bowl until smooth. Slowly add in mashed bananas, egg (or substitute), and vanilla.
Mix dry ingredients (flour, baking soda and salt) in a separate bowl. Slowly add the mixture to the wet ingredients, stirring constantly.
Pour mixture into a greased 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.