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By Marla from Jenison, MI
By
12/30/2009
Wonderful ideas. I freeze the whole banana too. My favorite way is in pancakes or muffins but I am going to try those puffs.
By
12/30/2009
Banana Bread! You can even mash them, then freeze in a ziplock bag to make banana bread another day.
Huggybear Zeeland, MI
By
12/29/2009
Polynesian Deep Fried Sweet Puffs
These puffs are yummy plain, but also taste good sprinkled with powdered sugar or gently spread with your favorite jam or jelly.
1 3/4 cups all-purpose flour
2/3 cup sugar
1 tsp baking powder
1 very ripe banana, mashed
1 1/2 teaspoons vanilla extract
3/4 cup water
3 cups vegetable oil for frying
Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed.
Stir in the bananas, vanilla extract, and water to make smooth sticky dough.
Heat the oil in a deep fryer or large saucepan to 350 degrees.
Scoop up about 1/4 cup of batter with a large spoon and use another spoon to push it off into the oil.
Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes.
Flip them over to fry the other side.
Remove from the fryer and let drain on paper towels.
Submitted by Deeli, Richland, WA
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You can also mash some up and add it to whipped cream.
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As a whipped cream substitution:
2 large ripe bananas, sliced
3 tsp sugar
2 egg whites
Whip all of the ingredients together :-)
By
12/29/2009
You can also make banana crunches. Take besan flour, add water to make a semi solid, add required salt. cut the banana's into 4 inch pieces. dip these banana's into the mixture and deep fry. you can spice it up with chillies by adding chili paste in besan. kids will like it.
By
12/29/2009
You can make a banana milk shake. cut these banana's into pieces depending upon the size of the banana and grind them (don't need a juicer for this as banana's very soft). add milk. then add yogurt (only a couple of table spoons. yogurt should be put to remove the milk smell while drinking. If you are ok with the smell, don't have to add yogurt).
Add sugar (Ripe banana's are generally sweet. so sugar may not be necessary. you may add honey instead of sugar to make it healthy and fat free) you can make it thick by adding very less milk and eat it or add more milk (little milk and little water can be used) to make it watery and drink it as a banana milk shake. It hardly takes any making time and is also healthy as it contains banana and milk. can be had at room temperature or cold. Tastes good in any way.
By
12/28/2009
If I had an overripe banana I made them a banana cake or banana bread which my husband like it.
By
12/28/2009
Cut in half, sprinkle with sugar and cinnamon and saute in a pan with a little butter till softened.....delicious!
By
12/28/2009
Great for muffins and banana bread. I peel them and put them in a freezer bag and keep them frozen until I have time to use them. The riper the better! Really soft ones, I just stick the whole, unpeeled banana into the freezer. Then, when it is frozen, I peel it and stick it into a freezer bag, and back into the freezer it goes.
By
12/27/2009
You can puree them, and use them in French Toast Batter. Or else you can also use them in smoothis along with any berries you have, and some milk. Even if they have turned dark, don't worry because the french toasts / smoothie will still taste great!
Below you can read previous posts and comments about this topic. The discussions on this page has been archived 1 time. Select a discussion and read the feedback here.
(Archived Dec 26, 2009)Uses for Overripe Bananas
Kimberly from Sumner, WA
Feedback:
By Robin (11/26/2004)
By ThriftyFun
By Marian
By Beth
By Pat
By cjgeo
By Suzanne S.
By badwater
By Diane
Extreme Banana Nut Bread (or muffins*)
Preheat oven to 350 degrees F. Grease and flour (or line with parchment paper) two 9 x 5 inch loaf pans.
Sift the flour, salt, and baking soda into a large bowl. In a separate bowl, cream together the butter (or margarine) and sugar until smooth. Stir in the mashed bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. (I cover loosely with foil if it starts browning before the center is done.)
Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
* For muffins, preheat the oven to 375 F. and bake for about 20 minutes. Use cupcake/muffin liners so you don't have to grease the muffin tins. (08/29/2006)
By Maryeileen
By Linda
By April
By Neil
By Lucy
By Jen
By Gemma
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