Monday, September 15, 2008

Using Overripe Bananas

 

I usually buy a large bunch of bananas from Costco each time I grocery shop.  Typically they get eaten up before they start to get too ripe.  But occasionally I find myself with several bananas that need to be used up in a hurry.  Most often I make banana bread. It is easy to make, freezes well and my family loves it.  But sometimes I get a bit more creative.  Here is what I recently made with my overripe bananas: 


Whole Wheat Banana Pancakes
Crystal Miller

2 ½ cups whole wheat pastry flour, freshly ground if possible
2 T baking powder
1 t. salt
2 eggs
2 cups milk, buttermilk or kefir
¼ cup light olive oil


1 cup mashed bananas (approx. 2 large bananas)

Mix dry ingredients together. Add milk, eggs, oil and bananas. Stir until blended. Bake on a medium hot to hot griddle until bubbles appear and the pancakes are nice and golden brown.
 


Banana Cream Cheese Pie
Crystal Miller
 


1 9in graham cracker crust (recipe follows)
1 cup whole cream
2 T cane juice crystals
1 8oz pkg. cream cheese, softened to room temp
½ cup cane juice crystals
1 cup mashed bananas (about 2 large bananas)


Topping:
1 heaping cup whole frozen strawberries
2 T cane juice crystals
1 t cornstarch

Prepare graham cracker crust and allow to cool.  While crust is cooling assemble pie.  Whip cream with 2T cane juice crystals until stiff.  Set aside.  Beat softened cream cheese, cane juice crystals and mashed bananas until well combined.  Fold in whipped cream.  Spoon into graham cracker crust and refrigerate for a couple of hours to firm up.  Spoon topping over pie before serving.

To Prepare Topping:
Allow frozen strawberries to thaw just enough to slice them. Put them in a sauce pan with cane juice crystals and cornstarch.  Allow to sit for about 5 minutes stirring every now and then.  Heat mixture to a boil stirring constantly.  Cook for 1 to 2 minutes until sauce thickens.   


Graham Cracker Crust
1 - 9" pie crust 


1 1/2 c. graham cracker crumbs (about 20 rectangles)
1/4 c. Sucanat or cane juice crystals
1/3 c. melted butter 


In a small bowl combine crumbs, sucanat (or cane juice crystals) and melted butter.  Press into the bottom and sides of a 9" pie plate. Bake at 325 degrees for 10 minutes. Let cool before adding pie filling.  


Banana Strawberry Kefir Smoothies
Crystal Miller



2 ripe bananas
1 heaping cup fresh strawberries (frozen will also work)
2 cups kefir
Honey to taste, optional


Put kefir, bananas and strawberries into your blender. Turn your blender on high and mix until all is smooth (taste to see if you want to add a little honey for sweetener at this point). Pour into a glass. Enjoy! 


And here are a few more options as well: 


Banana Bread
 


Banana Cake 


Banana Chocolate Chip Muffins 


If you have some bananas that are getting too ripe and you don’t have time to deal with them you can freeze them.  I have done this many times.  I peel the bananas and put them in zip type bags.  I typically put 2 bananas per bag as this seems like the typical amount for most recipes.  The bananas will turn brown when you defrost them, but they work just fine in banana breads, muffins, pancakes, etc..  If you want to use them smoothies simply add them when they are still frozen. 


 


 

4 comments:

  1. Oh these all look and sound sooo yummy! Thanks for sharing the recipes with us.


    God's Blessings,

    Amy Jo

    ReplyDelete
  2. I also sneek shredded zucchini in my whole wheat banana pancakes for a little added nutrition! Gen--IL Homesteader

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  3. Amy S from http://joy-of-my-heart.blogspot.com/September 16, 2008 at 6:29 AM

    Crystal! I love all your recipes! Thanks so much for the pancake one especially!!


    These look delicious!



    You bless me so much! Thanks for all you do to mentor and support other moms ;)


    Amy

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  4. My girls loved the pancake recipe, and every so often i sprinkled a few chocolate chips into them , :) Thanks again, I've been looking for a good wheat pancake recipe. :)

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