2 super duper simple banana recipes

It seems bananas are your number one item of food waste.

Over on Facebook, our zero heroes can’t get enough of talking about them – personally I think they are all a bit bananas…

Anyway, two of our members have shared some more simple banana recipes that you’ll put together in an instant and will help you banish food waste forever.

Here goes!

Banana biscuits

Although she says they are too banana-y for her taste, Anne Marie Lambert’s children can’t get enough of these biscuits:

Mix one cup of oats with one mashed banana and a little honey to make a biscuit dough consistency.

Add a bit of dry fruit if you fancy and spoon on to a baking tray.

Makes 8-10 small biscuits.

Cook for about 15 mins.

What a great way to give your kids a healthy treat!

Comfort banana snack

Laurena Dobson said:

Put a couple of over-ripe bananas in a blender, add a carton of natural yogurt, a small squeeze of lemon juice and soft brown sugar to taste.

Whizz together then chill in the fridge for a couple of hours to develop the flavour.

Now there’s no excuse not to have pudding after every meal!

What about you – any more simple banana recipes to share?

Posted in

Rachelle Strauss

3 Comments

  1. Nicki O'Neill on August 30, 2013 at 5:16 pm

    Banana Pancakes (gluten free)

    Mash two bananas with one tablespoon peanut butter (or any nut butter)
    Beat in two eggs

    Cook as you would scotch pancakes
    Serve with butter and jam

  2. Kathryn on September 2, 2013 at 10:36 am

    Have just made chocolate banana cake to use up two mouldy bananas. Cream together 2oz butter with 3oz caster sugar and 2oz drinking choc powder. Add 2 eggs then sieve in 8oz sr flour. Add 2 mashed bananas. Put in loaf tin and bake 30mins in GM5/190 degC. Best eaten warm and gooey with ice cream!

  3. Kim on September 2, 2013 at 5:37 pm

    I always make this recipe when I have over-ripe bananas and enough left-over chicken soup in the freezer:

    Corned-Beef Curry (serves 4)

    Ingredients:

    Large tin of corned beef (12 ounce), cut into cubes
    2 large onions, chopped
    1 clove garlic, crushed
    1 large cooking apple, cut into small pieces
    2 large over-ripe bananas, sliced
    2 dessert spoons Sharwoods curry powder (mild or medium)
    4 teaspoons Sharwoods curry paste (madras)
    A dessert spoon of ginger syrup from a jar of Chinese stem ginger (if not available, a dessert spoon of mango chutney)
    Approx. 800ml Left-over chicken soup
    2 bay leaves
    1 – 2 stock cubes, depending on taste
    Handful of raisins

    Fry the onions, garlic, apple and banana in a little oil until soft. Add the corned beef and cook for a further five minutes. Add curry paste and powder. Add left-over chicken soup, bay leaves, stock cube, syrup, and a handful of raisins.

    Simmer for at least an hour for the flavours to mingle and curry to thicken.

    Serving suggestion: rice, mango chutney and poppadoms.

    Enjoy!

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