Recipe to use up some ripe bananas?

Question

I have a bunch of very ripe bananas.Whats the best thing to do with them,e.g,a cake or something like that.

Answer 1

Next time you go to a swimming pool take them with you and when no ones lookin smear the mashed pulp into the nearest available y-fronts on display.

Being y-fronts hopefully the contents will remain in place until the owner returns .

Next place the peels near the owners locker so he trips up whilst reaching the said pants and falls head first on the floor with obscenely soiled briefs closeby.

Lastly point to offending mess in owners pants and apply for a refund for your swim on the grounds of highly toxic substances in pool area.

Good luck and let me know how you got on.

Answer 2

peel and freeze them.

*you can make vegan (low calorie too) "ice cream". just take the bananas out of the fridge and let them thaw for a few minutes. place the frozen banana slices in blender. now you can be creative - add some frozen strawberries, frozen peaches.. some juice (orange, apple, peach..) and blend it all together until smooth. THE TRICK here is that you hace to make sure to add twice as much banana as anything else and keep the juice amounts low so it will not be to runny.

*you can use diced frozen bananas as a tasty treat on a hot day. just pop them in your mouth.. yummmy!

*something I have been making for years and everyone loves it - banana pancakes.
Ingredients:
1 cup flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
dash of cinnamon
2/3 cup soymilk (more if needed)
1/2 banana (very ripe and mashed)
1 teaspoon vanilla

Directions:
Mix flour, vegan sugar, baking powder, salt and cinnamon together. In another bowl, combine all other ingredients. Add wet ingredients to dry ingredients and stir well. Add more soy milk if batter is too thick.
Cook on medium-high heat till browned on both sides. Makes about 8 small pancakes.
Serve with maple syrup, icing, sugar or jam.
Serves: 2-4
Preparation time: 15 minutes

Answer 3

Haven't tried it out yet but i got it off a website highly recommended by friends. They all won't quit going on and on abt how lovely the cakes they bake using this recipe turn out. And if you've got loads of bananas, you could use the same recipe to make other things like cupcakes, muffins, bread etc.


INGREDIENTS

* 2 1/2 cups all-purpose flour
* 1 tablespoon baking soda
* 1 pinch salt
* 1/2 cup unsalted butter
* 1 cup white sugar
* 3/4 cup light brown sugar
* 2 eggs
* 4 ripe bananas, mashed
* 2/3 cup buttermilk
* 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, soda and salt; set aside.
2. In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.

Answer 4

5 Spot Banana Pancakes:

Notes: If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar.

3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced

1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.

2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.

3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.

4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.

Yield: Makes 12 pancakes; 4 to 6 servings

Answer 5

Bananas are very verstile. You could jsut eat them, but that is so boring. Try this recipe:

Ingredients:
Bananas (your choice if you want a lot of banana or a little)
Instant pudding mix in these flavors: Chocolate, banana creme and vanilla
Graham crackers
Vanilla wafers

Make pudding mixes and layer one kind of pudding in the bottom of a clear glass bowl. On top of that layer of pudding, put some bananas (but not all of them). Then, put more pudding of a different kind on top of that. Then put more bananas, then pudding, then bananas, the pudding and go on like that until you run out of pudding/bananas or don't have any more room in the bowl. Then, on top, put vanilla wafer crumbles and graham cracker crumbles. I love this for dessert or to bring to a party. Youcan even put strawberries or other fruit in there, too. Ok, well, I hope you find a good way to use up those bananas!!

Answer 6

BANANA BREAD

¾ Cup Sugar
½ Cup Butter
2 Eggs
1 Cup (2or 3 medium) mashed ripe bananas
1/3 Cup Milk
1 teaspoon vanilla
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt

Heat Over to 350 degrees. Grease loaf pan. In large bowl, cream sugar and butter until light & fluffy. Beat in eggs; blend in bananas, milk and vanilla. In small bowl, combine flour, baking soda, & salt; mix well. Add to creamed mixture; stir until just moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes; remove. Cool completely on wire rack.; Wrap & store in Refrigerator.
So moist and delicious! Enjoy!

Answer 7

BANANA BREAD:

1 cup sugar
1/3 cup margarine or butter, softened
2 eggs
1 1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water
1 2/3 cup all-purpose flour*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped nuts

Heat oven to 350 degrees. Grease bottom only of loaf pan. 8 1/2 x 4 1/2 x 2 1/2 or 9x5x3 inches. Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.


*Do not use self-rising flour in this recipe

Answer 8

Freeze for later use. Peel the bananas, cut into inch or so pieces and freeze per banana in a plastic bag. When you want a smoothie take one bag out of the freezer and put in blender with milk for a smoothie. The frozen banana serves just like ice cream or yogurt would since it is frozen. You can also thaw the bananas and then mash them to make banana nut bread or whatever later on.

Answer 9

Her is a banana bread recipe from allrecipes.com:

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Answer 10

Mashed into a cake, rather like a carrot cake is nice. The cream cheese and icing sugar (powdered sugar) frosting is good too with banana cake.

You can peel them, cut them in half lengthways and fry them in butter. When they are cooked, fill a ladle with rum, warm it over a gas flame, tilt to ignite the spirit and pour over the bananas.

You can carry the flaming dish to your diners with a triumphant flourish - the same as you do with flaming Xmas pudding.

Have a great time and a banana-y new Year

Answer 11

Try the following
Banana and Walnut Loaf
Ingredients
4 medium bananas (approximately 12 oz/350 g)
6 oz (175 g) walnut pieces
pinch of salt
1 rounded teaspoon baking powder
1 level teaspoon ground cinnamon
4 oz (110 g) plain flour
4 oz (110 g) wholewheat flour
grated zest 1 orange
grated zest 1 lemon
4 oz (110 g) butter at room temperature
6 oz (175 g) soft dark brown sugar
2 large eggs at room temperature
For the topping:
1 level tablespoon demerara sugar
Pre-heat the oven to gas mark 4, 350°F (180°C).
You will also need a 2 lb (900 g) loaf tin, lightly buttered.
Begin, as soon as the oven has pre-heated, by spreading the nuts out on a baking sheet and toasting them lightly in the oven for 7-8 minutes – use a timer so that you don't forget them. After that, remove them from the oven to a chopping board, let them cool briefly, then chop them fairly roughly. Now, in a bowl, peel and mash 3 of the bananas to a purée with a fork, and peel and chop the other one into ½ inch (1 cm) chunks.

Next you need to take a large mixing bowl and sift the salt, baking powder, cinnamon and both the flours into it, holding the sieve up high to give it a good airing, then adding the bran that's left in the sieve. Now simply add all the remaining ingredients (except the chopped banana and nuts) and, using an electric hand whisk, begin to beat the mixture, first on a slow speed for about half a minute, then increasing the speed to mix everything thoroughly and smoothly. Then lightly fold in the chopped banana and walnuts. You may need to add a drop of milk to give a mixture that drops easily off a spoon when you give it a sharp tap on the side of the bowl.

Next pile the mixture into the tin, level the top with the back of a spoon and sprinkle on the demerara sugar. Bake in the centre of the oven for 1¼-1½ hours, until the cake feels springy in the centre. After that, remove it from the oven and let it cool for about 5 minutes before turning it out on to a wire tray. Then let it get completely cold before serving or transferring it to a cake tin.


OR Banana and lemon ice cream

Ingredients
6 large ripe bananas
100ml/3fl oz freshly squeezed lemon juice
grated zest of 1 lemon
250ml/8fl oz tub crème fraîche
50g/2oz icing or caster sugar

Method
Whizz all the ingredients together in a blender, pour into an ice cream making machine and churn until frozen. If you don t have a machine, transfer the mixture from the blender into a mixing bowl and place in the freezer until half-frozen. Then whisk until smooth and slushy and replace in the freezer. Repeat this procedure at least once, ideally twice. Then leave to freeze hard.

In either case, the ice cream should be transferred from freezer to fridge to soften for at least an hour before serving.

OR Sticky toffee and banana muffin
Ingredients
For the muffin mix
2 free-range eggs
110g/4oz caster sugar
250g/9oz self-raising flour
150ml/5fl oz milk
For the toffee mix
100g/3½oz caster sugar
2 vanilla pods, halved and seeds scraped out
2 bananas, peeled and cut into thick slices
1 orange, quartered, skin left on

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place all the muffin ingredients in a food processor. Mix together to form a sticky dough.
3. For the toffee mix, heat the sugar and vanilla seeds in a large frying pan. When it begins to caramelise add the banana and orange.
4. Coat the fruit in the caramel, then pour the muffin mixture over the caramelised fruit.
5. Bake in the frying pan in the oven for 12 minutes, or until risen and cooked through. To serve, turn out onto a warm plate.

or Banana and almond tart
Ingredients
For 175g/6oz shortcrust pastry:
25g/1oz lard
50g/2oz unsalted butter
rind of ½ lemon
175g/6oz flour
For the filling:
2 large bananas, sliced
100g/4oz caster sugar
½ vanilla pod
2 eggs
small tub of crème fraîche
1 tbsp ground almonds
½ lemon, juice only
flaked almonds, to decorate
Method
1. Make the pastry: rub the lard and butter into the flour, add the grated lemon rind. Mix in enough cold water (1-2 tbsp) to make a smooth pastry. Use the pastry to line 4 individual tartlet tins. Line the pastry with greaseproof paper and baking beans, and bake blind (200C/400F/Gas 6) for 5-10 minutes.
2. Beat the caster sugar and the eggs until they are light.
3. Mix the crème fraîche with the lemon juice and the vanilla pod seeds. Add the ground almonds.
4. Fold the crème fraîche mixture into the whisked eggs and caster sugar. Add the sliced bananas.
5. Place the mixture into the tart cases and decorate with flaked almonds.
6. Cook at 170C/325F/Gas 3 for 15-20 minutes or until the mixture is set. Serve.

or Banana, raspberry and coconut smoothie
1 ripe banana, peeled and chopped
85g/3oz fresh raspberries
2 tbsp full fat milk
250ml/9fl oz coconut-flavoured white rum

Method
1. Blend all the ingredients together in a liquidiser and serve immediately.