Recipe Friday: Old Bananas

recipeFridayOldBananas

I like to add a banana to my smoothie in the morning. Old bananas are good for that, since I have a sweet tooth. (Side note: green bananas are high in prebiotics.) But Sometimes I gather too many old bananas. What to do?

The first recipe that comes to mind came from my sister-in-law. She grew up in Indonesia, and knows SO MUCH about fruit, besides being one of the best cooks I know. She slices the banana/s into a bowl, tosses in a little flour and a little milk, stirs it around, and spoons little piles onto an ungreased skillet. Fry ‘em up a couple of minutes on each side. It’s like candy!! They’re good hot, warm, or cold.

Other recipes I’ve gathered or made up:

Banana Apple Oat Cookie

Ingredients:

3                       mashed bananas (ripe)

1/3 cup            applesauce

2 cups             oats

1/4 cup            dairy or non-dairy milk

1/2 cup            raisins (optional)

1 teaspoon     vanilla extract

1 teaspoon     cinnamon

Directions:

Mix together. Drop by tablespoonfuls onto cookie sheet.
Bake at 350° for 15 – 20 minutes.

Banana Peanut Butter Chocolate Cookies

(Notes: I use egg replacer because I can’t do eggs. If you can, use one egg instead of the egg replacer and water. Also, I used oat flour because I don’t do well with wheat. But use whatever suits you. Same with sweetener. I like to use sucanat.)

Ingredients:

1 1/2 teaspoons eggs replacer

1 tablespoon water

2 bananas

3 tablespoons softened butter

4 tablespoons plain, organic peanut butter

1 cup quick oats

1/4 cup oat flour

1/2 teaspoon baking soda

4 tablespoons baking cocoa

2 tablespoons sweetener

Directions:

Mix together the egg replacer and water, set aside.

Using a fork, mash bananas; mash in butter, then mash in peanut butter.

Stir in oats, flour, baking soda, cocoa, and sweetener. Stir in egg replacer.

Mix well. Spoon about 12 cookies onto a baking sheet. I baked at 450° for 15 minutes, but that was because I was also making meatloaf at the time. 350° is likely fine.

PB&J Oatmeal Cookies

(Notes:

Be sure your bananas are quite ripe, to allow for maximum sweetness.
Idea: put very ripe bananas into the freezer if you need to wait to use them.
These are meant to be eaten right away.
Old-fashioned oats could be substituted, but maybe process them a bit before using.
Feel free to add whatever sounds good to you: raisins or craisins; cinnamon, mini chocolate chips; sweetener; orange zest; coconut; flax seed meal; substitute other nut butters; chopped nuts; fresh fruit or a chocolate kiss instead of the jelly/jam; mashed, cooked pumpkin instead of the banana)

Ingredients:

2                            medium, ripe bananas mashed

1 cup                    uncooked, quick oats

2 tablespoons     peanut butter smooth or chunky, as you like

4 teaspoons        jelly or jam, whatever flavor you like

Directions:

Preheat oven to 350°. Spray a non-stick cookie sheet with cooking spray or use a silpat.
Combine the mashed banana and peanut butter in a medium bowl. Add the oats, mix until thoroughly combined.
Place batter by tablespoons (slightly heaped) on the cookie sheet, making an indent with the back of the spoon. Make 16 cookies.
Bake 15 minutes or until golden. Remove and top each with 1/4 teaspoon jelly.

Warm Banana Mash

Ingredients:

1               quite ripe banana

1               tbsp butter (can use coconut oil or cocoa butter)

1 dash (to taste) each of cinnamon, nutmeg, cloves

Directions:

Heat banana (stovetop or microwave) until warm and tender.
Add butter and spices. Use a fork to mash the banana with the butter and spices until smooth. Enjoy warm.

7 thoughts on “Recipe Friday: Old Bananas

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