Bananas are some of the most nutritious foods out there. For me personally, whenever I buy a bunch (perhaps since they’re on sale), I have a habit of buying some fully ripe bunches as well as some green ones to eat at a later time. This is so that I have a constant supply of bananas. The ripe ones are eaten fairly quickly while I just need to wait for the green ones to ripen. Unfortunately, schedules can get busy, and by the time I feel like eating some, guess what? The bananas have already become too ripened and already have those brown spots developing.
Seeing the bananas in that over ripened state, it can feel a little depressing to eat them. At times, I might just eat them but the more I do that, the more the bad memories of the fermented, alcoholic taste comes back to haunt me. I mean bananas are not that expensive…wouldn’t it just be better to buy new ones and throw the overly ripened ones away. They are probably no good anymore right? Actually, you can still put those over ripened bananas to good use!
What Can Overripe Bananas Be Used For?
Of course, if the bananas are moldy and have started to rot (inside is dark brown/black), it would be best to throw them away. But if they look fairly good with brown spots, you can still put them to good use.
I recommend using them to make banana bread. As bananas become more ripe, the more sugar they produce which leads to the darkening of the color on the outside (I guess that’s a sign that too much sugar isn’t healthy for you if consumed too much).
Basic Banana Bread Ingredients List
Here are all the ingredients you need.
- 3 overripe bananas
- 1/2 cup of butter
- 2 eggs
- 2 cups of flour
- 1/2-3/4 cup of sugar
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking soda (or 2-3 teaspoons of baking powder)
- 1/2 teaspoon of salt
- 1/2 teaspoon of cinnamon
To Put It All Together…
- Preheat oven to 350 degrees.
- In a large bowl, melt the butter (20 to 30 seconds depending on microwave)
- Peel open the bananas and crush it (with spoon or fork, or both) in the mixture.
- Add the eggs, vanilla extract, and continue to mix.
- In separate bowl, mix the flour, baking soda, sugar, cinnamon, and salt together (Try to equally distribute the contents by stirring).
- Then mix the 2 bowls of content together in the same bowl until it looks thoroughly mixed.
- Pour the contents into a pan of some sort and bake it for about 45 – 50 minutes. At around the 40-minute mark, you can check to see if it is ready by poking it with a toothpick. If no parts of the bread stick to the toothpick, it is ready.
- Let it cool a bit and serve.
When baking, remember to leave room for the bread to rise. The pan that I used only held about 1/4 inch in height of the banana bread batter. It rose to about 2 inches in height when it finished baking. My pan was about 3 inches tall.
- Depending on how much sugar the bananas produce, you may need to adjust the amount of sugar you add. The amount I used was for a moderate sweetness level so you can gauge from there.
- If bread is not as sweet as you had wanted, you can also add icing to it.
- Once cooled, you can either refrigerate it or freeze it. Remember to keep a plastic wrap over it to retain its moisture.
- Personally, I add more cinnamon than the recommended. Not just for flavoring but also because of the health benefits like controlling blood sugars (since we’re about to ingest a bunch).
- If you want to make a bigger batch, just use the ingredient list above and multiply it all by your desired amount (x2,x3, etc.). The above ingredients list can serve maybe 8 – 10 people.
- You can invest in a silicone bread loaf tray if you like. My banana bread was a bit “flat” in shape compared to most banana breads since I used a regular aluminum tray. With the bread loaf tray, the shape of your bread will looking more appealing and since it is silicone, it will pop right out of the tray. (As an Amazon Associate I earn from qualifying purchases)
We may have a habit of wanting to eat bananas when they have already become too ripe. We may be tempted to throw them away just out of frustration, but they can actually still be of use. Banana bread actually taste way better with overripe bananas because of the extra sugar it produces. The saying is quite true about how one man’s trash truly can become another man’s treasure. Please enjoy your banana bread!
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