Spending time and money on groceries only to have the food spoil before you can use it is the worst kind of frustration. Food spoiling has become even more of a problem as a result of inflation, which has resulted in a recurring rise in grocery store prices across the nation. However, if you notice mold on that loaf of bread or a musty odor emanating from your chicken, you should discard them right away. Fortunately, there are still some foods that can be salvaged once you start to notice signs that they are beginning to deteriorate—for instance, bananas.
You can actually still bake a lot of recipes with bananas if you can catch them before they get too ripe. In addition, despite the fact that you’ve probably heard that overripe bananas can be used to make banana bread, you might not be aware of other uses for this fruit because it’s getting bad.
Continue reading for 5 ideas for using bananas before they spoil and for more recipe ideas.
1. Whole30 Sweet Potato Banana Muffins
If you’re following the Whole30 diet or simply trying to cut back on gluten and dairy, these muffins are for you. The combination of “very ripe” bananas and mashed sweet potato in this dish adds a ton of natural sweetness without any extra sugar.
INGREDIENTS
2 very ripe bananas, mashed
3 eggs
1/2 cup mashed sweet potato
1/4 cup canned unsweetened coconut cream
1 3/4 cups almond flour
1/4 cup tapioca flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
Instructions
- Preheat the oven to 350ºF. Line a standard 12-cup muffin tin with papers, or grease each one well.
- In a medium bowl, whisk together the bananas, eggs, sweet potato, and coconut cream.
- In a separate large bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Stir the wet ingredients gently into the dry ingredients and mix until just combined. Divide the batter evenly between the wells of the prepared muffin tin.
- Bake for 20 to 25 minutes. Remove from the oven and let cool before serving.
2. Whole30 Banana Bread Pancakes
These banana bread pancakes are another Whole30-approved way to use up ripe bananas. Ingredients include almond flour, cinnamon, ghee, and a ripe banana. The ripe banana lends a creamy texture and a hint of sweetness, so the riper the banana, the better!
INGREDIENTS
1 ripe banana
1 egg
2 Tbsp almond meal
1/4 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of sea salt
1 Tbsp ghee
Instructions
- In a blender, combine the banana, egg, almond meal, ginger, cinnamon, and salt, and blend until smooth and pourable.
- In a medium skillet, heat the ghee over medium-high heat. Add a scoop of batter to the pan and cook until browned on one side, then flip and cook until browned on the other side. Repeat with the remaining batter.
3. Snickerdoodle Protein Muffins
Snickerdoodle cookies are delicious, but how about snickerdoodle muffins? These muffins have the same cinnamon and vanilla flavor as the original cookies, but with a protein boost. One mashed banana is required for the preparation, and overripe bananas are easiest to mash.
INGREDIENTS
3/4 cup vanilla Tone It Up Protein
3/4 cup almond meal
2 tsp. cinnamon
1 tsp. baking powder
1/4 tsp. salt
1 egg
1 tsp. vanilla extract
1/2 cup dates, pitted and soaked in warm water to soften
3/4 cup unsweetened almond milk
1 mashed banana
Coconut oil spray
Instructions
- Preheat oven to 350 degrees.
- Combine all dry ingredients in a bowl.
- Combine all wet ingredients, including the dates, in a blender, and blend until smooth. Add wet ingredients to the dry ingredients and mix to combine.
- Spray a mini muffin tin with coconut oil spray. Pour batter into the muffin tins.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Top with a little extra sprinkle of cinnamon.
4. Strawberry Banana Quesadilla
Quesadillas don’t have to be flavorful or loaded with cheese. They can also be sweet and fruity. This unique take on a classic quesadilla makes a great dessert and is the ideal way to use up those bananas.
INGREDIENTS
Nonstick cooking spray or olive oil
2 tablespoons natural creamy peanut butter
2 whole grain tortillas (or gluten free, grain free, regular)
1 banana, sliced
4-5 strawberries, sliced
1/8 teaspoon cinnamon, if desired
Optional: 1 tablespoon chocolate chips, dairy free if desired
Instructions
- Heat a large skillet over medium heat and spray the pan with nonstick cooking spray or drizzle with olive oil or coconut oil.
- Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon and add chocolate chips if using. Top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
- When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut into the quesadilla 3 times to make 6 triangles total. Serves 2, 3 slices each.
5. Best-Ever Banana Bread
One of the most apparent uses for overripe bananas is banana bread. However, this classic dish is simple to prepare and a tasty way to avoid wasting food.
INGREDIENTS
4 very ripe bananas, peeled and mashed (about 2 cups)
1⁄2 cup Greek-style yogurt
4 Tbsp butter, melted
2 large eggs
1 tsp vanilla
2 cups flour
3⁄4 cup sugar
1⁄2 cup toasted walnuts, coarsely chopped
1 tsp baking soda
1 tsp baking powder
1⁄2 tsp ground cinnamon
1⁄2 tsp salt
Instructions
- Preheat the oven to 350°F. Butter a 9″ x 5″ x 3″ loaf pan.
- Combine the bananas, yogurt, butter, eggs, and vanilla in a large mixing bowl, stirring to blend. In a separate bowl, mix together the flour, sugar, walnuts, baking soda, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the wet banana mixture, and stir until fully incorporated.
- Scrape the batter into the prepared pan.
- Bake on a low oven rack for about 50 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool for 5 minutes in the pan.
- Eat warm or at room temperature.