Reduce food waste with these 10 amazing banana recipes

brown banana reduce food waste with zero waste weekAccording to WRAP, 1.6 million bananas get thrown away every day in the UK. Love Food Surrey have worked out that their residents throw away two shed loads of bananas every day!

When you think how far they’ve traveled to get to our houses, that’s a shocking waste of resources AND food.

But bananas are pesky things that get browned off pretty quickly and can make other fruits go off too.

Top Tip – store bananas AWAY from other fruits.

I’ve been asking my friends on Facebook and other forums for some of their favourite brown banana recipes and here’s what they’ve shared:


Put bananas in a blender with milk and blitz until you get a thick shake.

Top Tip – freeze bananas, sliced into chunks if you think they will go off and use when you’re ready – they work frozen into smoothies!

Comforting banana toast

Make toast
Butter toast
Mush bananas onto toast
Sprinkle sugar on top
Eat and enjoy..

Instant ice cream

Freeze bananas then blend with cocoa powder for instant banana chocolate “ice cream” OR blitz frozen bananas with coconut milk or a mixture of dairy milk and cream for instant banana ice cream!

Banana flapjack


150g butter/marg
4tbsp honey
270g porridge oats
2 ripe mashed bananas
pinch of cinnamon
1/2tsp baking powder
125g dried fruit of your choice(dates,apricots,sultanans,figs…..) chopped
75g nuts of your choice(cashews,hazels,almonds…….)chopped
75g seeds (pumpkin,seseme,sunflower,hemp)


Melt butter and honey in a saucepan then add all other ingredients and bake in oven for about twenty mins or so,until golden.

Banana pancakes


one banana
1 egg
about 100g plain flour
1tsp baking powder
1/2 tsp soda bicarb.
a bit of melted butter or oil


Mix everything together until you get a batter and cook in a hot frying pan!

Nigella Lawson Banana muffins

The recipe is from Nigella Lawson’s book “How to be a Domestic Goddess” and was given to me by SustainableMum over on a parenting forum.


30g unsalted butter
60g clear honey
1/2 tsp vanilla extract
2 large very ripe bananas
150g plain flour
1 heaped tsp baking powder
1/2 tsp bicarb
1/2 tsp cinnamon
Pinch of salt


Preheat oven to 190°C
Put butter, honey and vanilla extract in a pan on a low heat to melt, remove and set aside for a few minutes.
Put flour, raising agents, cinnamon and salt in a large bowl and mix
Mash bananas and add to melted butter mixture then add that to dry ingredients.
Mix but not overly until just combined
Put in muffin cases about 2/3 full and cook in oven for about twenty five minutes.
Leave in tin for five minutes before removing to a wire rack.

Makes around 9 small muffins

Banana and cranberry muffins

This recipe is adapted from Madeline at NZ Ecochick and uses honey instead of sugar.


2 ripe bananas
1 free range egg
75g melted butter
1/2 tsp baking soda
1/2 cup hot milk
1/2 cup wholemeal flour
1 cup ground almonds
2 tsp baking powder
1/4 tsp cinnamon and 1/4 tsp nutmeg
1/2 cup honey
1/2 cup dried cranberries
Mash bananas and add egg. Mix together.
Add melted butter and baking soda dissolved in the hot milk.
Add the rest of the ingredients and mix until just combined.
3/4 fill really well greased muffin trays. Cook at 200C for 15-20 minutes.

Simple banana cake recipe

The lovely Penny, over at Penny’s recipes shared this recipe for a super easy banana cake:


4 ripe bananas
110g / 3.5oz butter or margarine
110g / 3.5oz sugar
2 eggs
225g / 8oz self raising flour


Preheat the oven to 180 degrees C
Mash the bananas to a pulp, leaving it a little lumpy
Put all the ingredients together and mix with a hand whisk or blender if you have one, otherwise with a wooden spoon
Line a cake tin with baking parchment
Pour in the mixture, ensuring it is evenly spread
Bake in the oven for 40 minutes at 180 degrees C
Turn down the oven to 150 degrees C for 30 minutes
Remove from oven and allow to cool for 5 minutes
Turn out onto a wire rack to cool

Light banana cake

Susie Matthewson from our Facebook page shared this recipe for a light banana cake she uses all the time. Susie explains that you can use pre frozen bananas for this and just defrost them before use. She reassures us that although they look horrible, they taste fine!


3 Cups plain flour
1.5 cups sugar (i usually use less)
3 eggs
4 bananas (large ripe ones are best, frozen bananas do too)
1 teaspoon baking soda
1 teaspoon baking powder
0.5 cup milk
2 tablespoons lemon juice (sometimes miss out if got none)
200 grams butter

Cream butter and sugar. Add eggs, beat well, add mashed bananas. Stir half of dry sifted ingredients into this then add milk and lemon juice. Add rest of dry stuff. Mix well.
Bake at 108 centigrade for one hour (approximate) in an 8 inch square tin (or even bit bigger).

Mrs Green’s Banana and ‘chocolate chip’ loaf


3oz butter
1/4 cup caster sugar
1 egg
1 very ripe mashed banana
1 tsp lemon juice
100gms chocolate chips
1/3 cup natural yogurt
pinch salt
1 1/4 cups self raising flour


Preheat oven to 180
Cream together the butter and sugar
Mix in the beaten egg until you get a smooth batter
Add the banana and lemon juice and mix well
Add the remaining ingredients and put in a greased loaf tin
Bake for 30-40 minutes until golden
Leave to cool before picking up and moving otherwise it breaks in half ;)

brown banana recipe reduce food waste zero waste week

What about you – what are your favourite banana recipes to help reduce food waste?


Posted in

Rachelle Strauss


  1. nzecochick on July 15, 2013 at 6:13 am

    Aww thanks for featuring me. Mx

  2. Cathryn Candy on September 5, 2014 at 6:46 pm

    Love these recipes, will start to use them this month.

    • Rachelle Strauss on September 26, 2014 at 8:52 am

      Hope you’re enjoying them Cathryn and have found some new favourites!

  3. Solveig Strauch on September 17, 2016 at 8:11 pm

    Hello Rachel,
    Bananas keep fresh for longer if you wrap the end where they have been cut from the plant with clingfilm very tightly. It really works I tried it.

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