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What to Do with Ripe Bananas?
There are so many recipes on the internet showing what to do with ripe bananas. From energy bites to the ubiquitous banana bread, here are a few ideas.
Make classic banana bread. There are countless recipes available, ranging from traditional to healthier versions.
Blend ripe bananas into smoothies for a natural sweetener and creamy texture. Combine them with other fruits, plus yogurt and/or a liquid of your choice. Either dairy or plant-based.
Mash ripe bananas and add them to pancake batter for sweet and moist pancakes. This adds a fruity twist to your breakfast.
Banana Ice Cream
Freeze ripe bananas and blend them to create healthy banana ice cream or creamy ice lollies. You can experiment by adding cocoa powder, vanilla extract, or your favorite toppings.
Banana chips are a nutritious and crunchy snack that is super simple to make. Simply slice ripe bananas and bake them in the oven (or dehydrate them) to make homemade banana chips.
Mix mashed ripe bananas with oats, nuts, and even honey and cacao nibs to create energy bites. Roll into small balls and refrigerate for a quick and healthy snack.
Banana and Choc Chip Muffins
My favourite recipe for left over bananas — hands down — is banana and choc chip muffins. In my opinion, this recipe is the best thing to use overripe bananas for! I’m not a fan of banana bread, but these ‘Banana and Choc Chip Muffins’ are absolutely delicious!
Recipe for Banana and Choc Chip Muffins
I make this recipe once a fortnight (at the very least!). It’s worth buying a few extra bananas so you can use them up in this way.
This recipe for banana and choc chip muffins is quick and easy to make and is virtually fool-proof. My boys love them.
Plus, the muffins aren’t too ‘bananary’ (if that’s a word?!) and they’re really light and fluffy. They are absolutely delicious. And — best of all — you can make them with the blackest, most overripe bananas. Unless they’re mouldy, you can use them up!
- 3 very ripe or overripe bananas
- 125 millilitres vegetable oil (I usually use rape-seed oil)
- 2 large eggs
- 50 grams soft dark brown sugar
- 50 grams caster sugar (I usually use golden caster sugar)
- 200 grams plain flour
- 3 tablespoons best-quality cocoa powder (sifted)
- 1 teaspoon bicarbonate of soda
- 100g chocolate chips (I always use half a packet of Dr Oetker Milk Chocolate Chips and half a packet of Dr Oetker Dark Chocolate Chips — but that’s just my preference).
- Muffin cases (or fairycake cases)
Preheat the oven to 200C/180C fan/400°F/gas 6. Line a 12-bun muffin tin with paper cases. Regular cake cases will do, if you don’t have the larger muffin ones (this just means you get smaller cakes, but double the quantity). Peel the bananas, then mash by hand; or with a stick blender or mixer. I tend to do this in my Kitchenaid.
Add the oil.
Then add the eggs and sugar and mix together well.
Weigh out your dry ingredients —the plain flour, cocoa powder and bicarbonate of soda — and sift into the banana mixture. Then fold in gently.
Next add the chocolate chips and stir them into your muffin batter.
Carefully spoon the cake batter into a muffin tin lined with paper cases.
Bake in a preheated over for 6 minutes. Then turn the tin and bake for a further 6 minutes. When the timer goes off — check the muffins are cooked through with a skewer. Remember that, if it doesn’t come out clean, you might be hitting a melted chocolate chip!! Check again in another part of the cake and if they’re not quite cooked, pop them in for a further minute or two. They should feel firm and a little bouncy to the touch.
Allow to cool slightly in their tin before transferring to a wire rack.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 1446Total Fat 147gSaturated Fat 13gTrans Fat 4gUnsaturated Fat 127gCholesterol 34mgSodium 151mgCarbohydrates 34gFiber 2gSugar 17gProtein 4g
Calculations was calculated by Nutritionix and is approximate
Finally, if you’re gluten free, why not try My Recipe for Easy Gluten Free Chocolate Chip Banana Muffins.
Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.