A squishy banana turning black on its peel is difficult to eat as a snack, as many would agree. The window of alternative between an edible banana that’s nonetheless ripe and agency to when it turns overripe, is so skinny that nearly at all times once you purchase bananas in bulk, there’s an opportunity that some would possibly flip inedible. However earlier than you permit them to rot a little bit extra or discard utterly, you’d be stunned to know what you might put these to make use of by mixing or mashing up. Right here’s 5 methods you might flip this apparent drawback in your favour with just a few easy methods and straightforward to comply with recipes.

1. Blueberry-Spinach Smoothie 

In case you have a blender at residence, then you might be in luck. Overripe bananas are sweeter than your completely ripe ones and supply a pure sweetness to your smoothies and shakes. This smoothie recipe is loaded with anti-oxidants and fibre and will provide you with the right begin to your day. 


  • 1 cup of frozen blueberries 
  • 2 cups of spinach, washed 
  • 3 overripe bananas 
  • Water (as required) 
  • Honey (optionally available) 


  1. Add your frozen blueberries to the blender, adopted by 2 cups of spinach and three peeled overripe bananas. 
  2. Blitz it up and as soon as all of the contents inside the blender are homogenized, verify the consistency. 
  3. In order for you it to be rather less thick, add water to treatment that. 
  4. In order for you your smoothie to be sweeter, add honey to your liking. 
  5. Pour it in a tall glass and bon appetit!

2. Gluten-free Sorghum Banana Bread 

When you’re trying to make use of gluten-free options to all-purpose flour for baking, sorghum is the closest you might discover. Spruce it up with overripe bananas in your countertop and also you’ll be stunned to learn how indistinguishable it seems to be and tastes to a basic banana bread. This bread additionally requires no use of a stand mixer, simply your higher physique power to combine all of it along with a whisk, so, want I say extra? 


  • 1 ½ cups (190 grams) sorghum flour  
  • 4 to five overripe bananas, peeled 
  • 80 grams of salted butter, melted 
  • 150 grams of sunshine brown sugar 
  • 1 entire egg 
  • 1 teaspoon vanilla extract 
  • 1 ½ teaspoon baking soda 
  • 1 teaspoon cinnamon 
  • ½ teaspoon nutmeg 
  • A pinch of salt 
  • A pinch of floor clove 


  1. Earlier than you do something, preheat the oven to 177 levels Celsius. 
  2. In a big bowl, mash the moist elements collectively. Begin by mashing the overripe bananas, then add the melted butter and whisk it collectively.  
  3. Add the egg, vanilla, brown sugar and the spices, specifically, cinnamon, salt, clove and nutmeg to the banana and butter combination and whisk them collectively to a nice paste in the identical bowl. 
  4. As soon as the moist elements are compiled, add the sorghum flour and baking soda via a nice mesh sieve to keep away from any lumps. Use a spatula to combine them till all of them come collectively, and there’s no speck of white left within the combination. 
  5. Butter a 4×8 inch loaf pan after which pour the combination in it. 
  6. Bake for 50 minutes to an hour, relying on the temperature in your oven. Stick a skewer within the bread to verify if it comes out clear.  
  7. As soon as the bread has baked, cool on a rack for half-hour to an hour earlier than eradicating from the loaf pan. Slice and serve!  

3. Simple Vegan Layered Strawberry And Mango Ice Cream 

When you’re trying to make ice cream that’s straightforward on the intestine and never too loaded with sugar, however is equal components scrumptious and to-die-for, then look no additional! This delicious layered ice cream will are inclined to your candy tooth for days, and it’s vegan too! Right here’s how you can make it. 


To make mango ice cream-

  • 6 mangoes, peeled and minimize into giant chunks, and frozen 
  • 2 overripe bananas, minimize into chunks, and frozen

To make strawberry ice cream- 

  • 4 overripe bananas, peeled, and minimize into chunks, frozen  
  • 3 ½ cups frozen strawberries 


  1. In a blender, blitz up the frozen mango and banana chunks till it is clean.
  2. Put the blended combination in a freezer proof container, with a big floor space. Faucet the container evenly over the countertop to verify there aren’t any bubbles and the combination has unfold evenly all through. 
  3. Safe the lid and put it within the freezer. 
  4. As soon as the mango ice cream is frozen strong, then you’ll be able to transfer on to make the strawberry half. 
  5. Wash the blender and add the frozen strawberry and banana chunks. 
  6. Identical as earlier than, blitz the 2 collectively till they’re clean and creamy. 
  7. Empty the contents of the blender over the frozen mango layer of the identical container.  
  8. Smoothen out the higher floor, faucet the container evenly like earlier than. 
  9. Safe the lid and put it within the freezer. 
  10. Give it a day or until it’s frozen strong and revel having made ice cream in your house that’s each wholesome and attractive!

4. Vegan Banana Pancakes 

Pancakes for breakfast can carry a smile to anybody’s face. It may be the right begin to your day too and you probably have any overripe bananas hanging round, it’s the optimum method to make use of them very first thing within the morning. What’s extra is that it is vegan and requires only a few elements to tug off altogether. 


  • 3-4 overripe bananas 
  • 3 tablespoons gentle brown sugar 
  • 1 cup entire wheat flour or atta 
  • ½ teaspoon cinnamon/cardamom/floor fennel seeds 
  • For toppings: blueberries, raspberries or chocolate chip 
  • Water, as required 
  • Impartial oil, as required 


  1. Add your overripe bananas to a big mixing bowl and mash them. 
  2. Add the sunshine brown sugar to the mashed bananas and whisk them until it’s all homogenized. 
  3. Add the flour and spices to the moist elements. 
  4. Add water little by little and blend as you go alongside. 
  5. As soon as the batter is droopy however thick, cease including extra water to the combination. 
  6. Brush oil in your non-stick pan and put it on medium warmth. 
  7. Add the batter to the middle of the pan and let it unfold out by itself. 
  8. Place your toppings on the raw aspect of the pancake. 
  9. Verify if the underside of the pancake is cooked, add drops of oil to the edges if it wants it. 
  10. Flip as soon as the underside is brown and nothing is sticking to the pan. 
  11. Rinse and repeat until you will have your stack of pancakes able to be served.

5. Vegan Carrot Cake 

Despite the fact that it is a cake the place probably the most outstanding flavour shall be that of the carrots, the bananas will make this cake moist and umptious. It’s the good accoutrement to have throughout your night tea, or simply as is. The sweetness of the carrots, bananas, and dates warrants no additional use of processed sugar on this recipe, so relaxation assured it is vitally wholesome as effectively. 


  • 2 cups finely shredded carrots 
  • 2 cups unsweetened plant milk, reminiscent of almond, soy, or cashew 
  • 140 grams pitted entire dates, chopped 
  • 2 teaspoon pure vanilla extract 
  • ½ cup golden raisins 
  • 5 overripe bananas, peeled and sliced 
  • 2 cups common rolled oats 
  • 3 teaspoons baking powder 
  • 2 teaspoon baking soda 
  • 2 teaspoons floor cinnamon 
  • 1 teaspoon floor nutmeg 
  • Pinch of floor cloves 
  • Pinch of salt 
  • ¾ cup of chopped nuts (may very well be an assortment of cashew, pistachios and almonds) 


  1. Mix the plant milk, dates, banana, and vanilla in a medium bowl and let it stand for half-hour. 
  2. Place the oats in a blender. Cowl and mix till a powder varieties. 
  3. Switch the oat flour to a big bowl. Add the remainder of the dry elements like salt, baking powder, baking soda, and the spices, cinnamon, nutmeg, and cloves. 
  4. Preheat the oven to 177 levels Celsius.  
  5. Switch the moist elements within the bowl to the blender. Cowl and mix till clean.  
  6. Add the date combination to the oat combination in bowl; stir simply till mixed. Fold within the ½ cup of golden raisins, ¾ cup of chopped nuts and the shredded carrots. 
  7. Line a 10-inch sq. baking pan with parchment paper.  
  8. Unfold the batter into the ready baking pan.
  9. Bake for 50 minutes or till a cake tester comes out clear.  
  10. Cool within the pan for 20 minutes. Take away from the pan and funky on a wire rack.

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