It’s time to turn that brown banana frown upside down, my friends.
Earlier this week, I saw that Huffpost Taste was featuring a set of recipes that use overripe bananas (and when I briefly suspected they had broken into my kitchen).
I did, in fact, have a way-past-spotty banana languishing in the fruit bowl, but didn’t have any brilliant ideas for using it. Thankfully, Huffpost came to the rescue and I found in their collection a link to these great “breakfast cookies.” Extra-ripe bananas are especially sweet, strongly flavored, and easy to mash – all of which lent to their use in these hearty peanut butter, oatmeal and raisin morning treats.
But what if you’ve got a whole troop of aging tropical beauties on your counter? There are only so many breakfast cookies we can eat, so I dug up several more ways to use them.
Like everyone else under the sun who has ever written about using overripe bananas, I focused on Things That Are Not Banana Bread. Don’t get me wrong, I’ve got nothing against those nutty sweet loaves; but Teh Internets abound with so many creative ways to put brown bananas to work, that I’d be remiss if I didn’t list some of them:
- Oatmeal breakfast cookies from Dine and Dish (here) – The ones I made today were actually from this similar recipe.
- Banana black bean empanadas from Epicurious (here)
- Banana oatmeal bread from Cooking Light (here)
- Banana scrambled eggs from Food.com (here) – This never would have occurred to me, but sounds like a great idea
- Secret banana smoothie from Real Mom Kitchen (here)
- Avocado banana pudding from Vibrant Vegan (here) – I’m telling you, vegans know their way around some of the tastiest, simplest puddings I’ve found.
- Breakfast mango guacamole from Green Lemonade (here) – Her original recipe doesn’t call for them, but in a later post she said ½-1 overripe banana tossed in adds a nice flavor.
Let me know with a comment if you give any of these recipes a go – unlike some other sites, I’m not going to creep into your kitchen to check up.