We’re all guilty of buying a bunch of bananas and then having to toss out the last couple because they weren’t eaten before they turned that ugly color. This happens to me all the time so over the years I have come up with a number of creative ways to use up my bad bananas.
As soon as a banana gets to the point when I know it won’t be eaten I throw it in my freezer. Most recipes that use bananas need them to be really soft for mashing and a frozen banana that has been thawed is mushy indeed. I usually have 2-3 frozen bananas in my freezer at any one time and it’s really handy for when I have an urge to make banana bread, banana porridge or banana popsicles.
If you are like me and have the occasional banana gone bad in your kitchen try using it in one of these excellent, low-calorie ways:
Easy Banana Pudding - Mash up a mushy banana and add to a low-calorie vanilla pudding mix. This makes a super easy desert for the family.
Banana Bread – There are sooo many different banana bread recipes that call for one or two mashed bananas and over-ripe bananas are perfect for this. Of course, not all banana bread recipes are low-calorie. I have a favorite one that I use – see Diet Mama’s Banana Bread recipe below.
Banana Smoothie or Shake – One of my favorite breakfast foods is a delicious smoothie and mushy, over-ripe bananas are perfect for this. Add a mushy banana to a blender along with some skim milk, low-fat yogurt, other fruit, wheat germ or whatever else you like and give it a whirl. It’s really delicious and nutritious – a very easy breakfast item.
Banana Porridge – If you like oatmeal in the morning then try adding a mashed banana to your cereal. The banana adds sweetness so there is no need for added sugar, honey or syrup.
Banana Popsicle – Banana popsicles were one of my mother’s tricks for getting us to eat bananas past their prime. Just remove the skin, shove a popsicle stick in one end and, if you like, roll the banana in some chopped peanuts. Lay the banana on a tray covered with wax paper and cover with saran wrap. Freeze and enjoy.
Egg Substitute - Mashed banana can be used as an egg substitute in some baking (1/2 mashed banana replaces one egg). I learned about this from one of my favorite vegan cookbooks and since it never seems like I have eggs in the house when I need them I often try this substitution. It doesn't work for everything, and sometimes you need to add a bit more liquid to the recipe, but it's always worth a try. Baked goods done this way also turn out with a yummy banana flavor to them.
Diet Mamma’s Low-Calorie Banana Bread Recipe
This is a variation of a banana bread recipe by Weight Watchers. The bread turns out really dense so it’s rather filling, but also very delicious. One loaf lasts a good few days for breakfast for me and my husband.
Makes 1 loaf
1 ¾ cups all-purpose flour
3 tablespoons packed light brown sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ cup chopped walnuts
8 dried dates, chopped
6 dried apricots, chopped
2 very ripe bananas, mashed
½ cup skim milk
Directions: Pre-heat oven to 350F. Lightly grease an 8 x 4-inch loaf pan. In a medium bowl, combine all of the dry ingredients, nuts and dried fruit. In a small bowl, combine the milk and mashed bananas well. Pour milk and bananas into the dry ingredients and stir until just blended (do not over mix). Pour the mixture into the loaf pan and bake until a toothpick inserted into the center comes out clean – approximately 1 hour. Allow the bread to cool before digging in.
