What can I make with 6 riping bananas??

Question

I don't want to throw them away but I can't think of what to make with it.

Answer 1

If you aren't ready to bake with them right away, throw them in the freezer. When you want to bake with them, thaw them in a bowl. They won't look very appetizing and will have a slightly squishy, runny texture. But the flavour is amazing.

Here is a recipe that I made for my husband and kids last week. They all loved it.

Banana Fudge Cake

1/2 cup whole wheat flour
1 cup unbleached flour
1/2 cup cocoa powder
1 1/2 cups sugar (I used brown)
2 tsp baking soda
1/4 tsp salt
1 1/2 cups mashed very ripe bananas (about 3 large)
1/2 cup nonfat buttermilk (or just mix 1/2 tblsp vinegar in 1/2 cup regular milk)
2 egg whites
1 1/2 tsp vanilla extract

Glaze:
1 1/2 cups icing sugar
1 tblsp plus 1 1/2 tsp cocoa powder
3 tblsp skim milk
1 tsp vanilla extract

Combine the flours, cocoa, sugar, baking soda and salt and stir to mix well. Add the banana, buttermilk, egg whites and vanilla extract and stir to mix well.

Coat a 9X13 inch pan with nonstick cooking spray. Spread the batter evenly in the pan. Bake at 325 degrees F for about 35 minutes or until a toothpick inserted in centre comes out clean. Cool cake to room temperature.

To make glaze, combine glaze ingredients in small bowl. Microwave the glaze uncovered at high for about 30 seconds or until thinned and slightly runny. Pour over cake and spread evenly. Allow glaze to set before serving.

I kept mine in the fridge. It had a nice fudgy texture. My sister made her cake and served it without icing and enjoyed it just as much.

Answer 2

Banana Bread with Pecans Recipe courtesy Tyler Florence
Show: Food 911
Episode: A New Take on Brunch

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped
Confectioners' sugar, for dusting


Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl. Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan. Give the pan a good rap on the counter to get any air bubbles out.

Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Don't get nervous if the banana bread develops a crack down the center of the loaf; that's no mistake, it's typical. Rotate the pan periodically to ensure even browning.

Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing. Toast the slices of banana bread, dust with confectioners' sugar, and serve.

Answer 3

Peel and freeze 5 of them in separate bags for breakfast smoothies.

For the other one, make this:
Quick Banana Chocolate Chip Bars

1 Medium Ripe Banana, peeled
1 Cup Whole Wheat Flour
¾ Cup Brown Sugar, packed
1 Teaspoon Baking Powder
½ Teaspoon Ground Cinnamon
¼ Teaspoon Salt
1/3 Cup Olive or Vegetable Oil
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Egg
¼ Cup Chopped Nuts
½ Cup Chocolate Chips (or what feels good)

Preheat oven to 350 degrees. Spray small rectangular or 9x9 square baking pan with non-stick spray.

Chop or mash banana. Combine with flour, brown sugar, baking powder, cinnamon, salt, oil, milk, vanilla and egg in large bowl. Stir in nuts and chocolate chips to this mixture OR save them to add as topping, sprinkling on top of mixture after poured into the pan.

Bake for 25-30 minutes.

Answer 4

all of these are using ripe bananas


Moist Banana Bread
* 1 C Sour Milk
* 4 Ripe Bananas, mashed
* 4 Eggs
* 4 C Flour
* 1 C Butter
* 1 Tsp Salt
* 2 C Sugar
* 2 Tsp. Lemon Juice
* 2 Tsp. Soda
* 1 Tsp. Baking Powder

Cream sugar and butter very well; add eggs and beat well. Add sour cream with soda; Add bananas. Add dry ingredients and beat well. Add lemon juice, can also add nuts if you like. Bake at 350 for 50-60 min. Bake 3 regular size breads.



Sauteed Bananas
3 t peanut oil
1 T orange marmalade
1/2 small lime, squeezed
5 medium bananas, ripe but firm
1/2 t cinnamon or nutmeg

Directions:

Combine peanut oil, orange marmalade and lime juice over moderate heat. Peal and cut bananas in half lengthwise, then in half again lengthwise, and then in half crosswise.
You should have 8 sections. Place in skillet with the other ingredients. Cook for 3-5 minutes. Turn bananas so that they are covered with the mixture.


Banana Muffin
* 1 1/2 cup + 2 tbsp of Splenda sweetener
* extra margarine to coat the muffin cups
* 2 ripe bananas, mashed
* 3 tsps baking powder
* 1 1/2 cup of all purpose flour (or 1 3/4 cup)
* 1 tsp vanilla sugar
* 3 tbsps salted margarine, melted
* 2 eggs, beaten
* 1 cup milk
* a dash of salt
- Preheat oven to 425 degrees.

- Brush 14 muffin cups with margarine, set aside.

- Combine the flour, baking powder, sugar and salt in a medium size mixing bowl, blending throroughly.

- In a bowl where the beaten eggs are, pour in milk and melted margarine.

- Make a well in the dry ingredients with a rubber spatula and pour in the milk mixture. Stir the the mixture until batter mixed. Add in the mashed bananas, mix well.

- Fill the prepared muffin cups three-fourths full. Bake immediately until a light golden color, about 20 minutes.



Banana Dessert
1 loaf pound cake or day-old muffins
Sauce:
One 12-ounce can concentrated frozen pink (for color) lemonade or limeade
7-12 ripe bananas (depending on how thick a sauce desired)
In blender or food processor, combine contents of 12-ounce can of concentrate with bananas and blend to desired consistency. Adjust tartness with additional fresh lemon or lime. Add chopped leftover fruit (almost any fruit is tasty) and refrigerate. The acid in the sauce with hold the fruit fresh for several days in the refrigerator.

For each serving, crumble a slice or two of pound cake or muffin in a small, decorative dessert dish. Cover with fruit sauce, top with seasonal berries, and garnish with a sprig of mint.


EHall's Banana Cake
* 3 ripe bananas
* 4 oz butter (125 grams)
* 2 eggs
* 1 tsp vanilla essence
* 2 tbsps milks
* 1 1/2 cups S.R flour
* 1/2 tsp bi-carb
* 3/4 cup sugar
- Cream butter and sugar then add eggs 1 at a time and then vanilla essence, mix well.

- Add flour and bi-carb soda and milk. Then add mashed bananas.

- Put mixture into greased cake tin and cook in moderate oven 180 C (350 F) approx. 40 mins.

- Take out of tin and cool. Then ice with either lemon or passionfruit icing

Answer 5

You could make cinnamon french toast by frying bread (dipped in egg and sprinkled with cinnamon) in butter. Proceed to slice the bananas into 1/4 inch pieces. Sautee them in butter and sugar for a few minutes or until they begin to brown. Add some dark rum and banana liquer to the pan and go ahead and light the mixture a flame. Continue to cook the aclhohol out of this mixture until its a nice, tasty, deep and rich sauce to top your french toast. This goes good also on pancakes or waffles topped with vanilla ice cream.

Answer 6

Baked Bananas

Peel the bananas & slice in half then half length-wise (so you have 4 pieces). Place them in a lightly greased baking pan (glass 8x8 is perfect). Sprinkle lightly with brown sugar and a little lemon juice. Bake at 350 for 10 minutes. Top with whipped cream. Makes a GREAT dessert.

Answer 7

Banana fritters - heat up some oil in a small pot, mix some flour and milk or water together til it's thick, slice the bananas up in about half inch slices, sprinkle some cinnamon and sugar on them (or not), dip them in the batter and carefully drop them in the hot oil. Flip them over with some tongs or chopsticks and when golden brown they're done! Drain and cool on some napkins/paper towels and enjoy! You could also blend them in with some ice cream and /or yogurt and milk for a smoothie. Or slice them up and put between the peanut butter and jelly of a pb&j sandwich...yummy! Now I'm hungry! Enjoy!

Answer 8

Banana Cream Pie

INGREDIENTS:
1 cup whole milk
4 egg yolks
1 cup granulated sugar
5 tablespoons all-purpose flour
3 tablespoons butter, cut in small pieces
1/2 teaspoon ground cinnamon
1 1/2 teaspoon vanilla extract
2 cups heavy cream divided
2 bananas, thinly sliced and tossed with 1 1/2 tablespoons lemon juice (about 1/2 lemon)
1 baked 9-inch pie shell


PREPARATION:

In a heavy saucepan, bring milk to the boiling point.
Place egg yolks in mixing bowl and beat on medium speed of electric mixer, gradually adding sugar. Beat for 2 minutes, until mixture is thick and lemon-colored.
Beat in flour. With mixer on low speed, gradually add the hot milk.
Transfer mixture to heavy saucepan and heat over medium heat, stirring constantly. Let mixture come to a boil and boil for about 1 minute, stirring constantly. Remove from heat and continue to beat until mixture is smooth. Beat in butter a little at a time; then blend in cinnamon. Stir in vanilla extract; let mixture cool.

Beat 1 cup of the cream until firm but not stiff. Mix about 1/2 cup of the whipped cream into the egg mixture to lighten it. Fold remaining whipped cream into egg mixture then fold in sliced bananas.

Transfer filling to the pastry shell. Whip remaining cream and spoon or pipe onto the pie. Refrigerate until serving time.

Answer 9

Six is a lot. You can put them in a blender, add a tablespoon of lemon juice then store them in two small plastic containers,
three pureed bananas in each and freeze them for a later baking project.

Answer 10

Make a banana bread or a banana fruit smoothie.