Simple Recipes to Use Leftover Bananas

This banana cake recipe (The Veg Space) is really easy to make. A great way to use up over-ripe black spotted bananas.

 

Before baking, read up on food safety for people and pets.

Bananas (though not local) are one of England’s favourite fruits. Despite their opaque appearance, they are mostly water and also packed with potassium, so good for aching joints (that’s why tennis players eat them, during their breaks!)

Supermarkets usually sell fair trade bananas (not in plastic) and organic bananas (in plastic – they have to legally do this to avoid being contaminated by non-organic produce).

So the best bet is to visit a farm shop to find all-organic produce. Then you’ll find fair trade organic bananas sold loose –  a win-win-win!

They are also more likely to be sea-freighted, than flown in by air. This is because farm shops and organic box schemes care about the planet, and how and where food comes from.

This 8 Ingredient Maple Banana Bread (Rainbow Nourishments) is a sweetened version of one of England’s most popular quick breads (made without yeast). This is a great recipe to use up bananas, the blacker ones have extra sweetness (and banana is a natural egg replacer).

Maple syrup is expensive, but just a splurge will give a beautiful brown sugary taste. Banana bread is easy to digest, but you could spelt flour for even better digestion (just add a splash more plant milk).

Easy Banana Cake with Cashew Frosting

Also try this easy banana cake (The Simple Veganista).

Get your bananas ready for recipes

Ripe bananas behave like a natural sweetener and binder. For baking and pancakes, you want bananas that smell strongly of banana and feel soft when you press the skin. Brown spots are a good sign. If they’re still firm and pale yellow, they’ll mash poorly and taste less sweet.

To mash, peel and use a fork or potato masher in a bowl. Aim for a mostly smooth mash with a few small lumps. As a rough guide, 1 medium banana gives about 100 to 120 g mashed. Most quick recipes use 1 to 3 bananas, so it’s easy to scale.

If you’re not baking today, stash them. Put ripe bananas in the fridge for short-term storage (the skin goes dark, the fruit stays fine). For longer storage, freeze them peeled. Thaw frozen banana in a bowl at room temperature; it will release liquid. Stir that liquid back in, because it holds flavour and sweetness.

One safety note: bin bananas if you see mould inside the flesh, or if the banana smells sharply fermented (not just strongly ripe).

Before you start, it helps to have a few vegan add-ins nearby: oats, plain flour, baking powder, cinnamon, vanilla, plant milk, maple syrup, and dark chocolate chips.

Ripeness guide: what to use for baking, blending, and snacking

• Yellow and just ripe: slice onto toast or cereal, or pack for snacks.
• Yellow with brown spots: best for pancakes, muffins, and quick bakes.
• Very brown and very soft: ideal for smoothies, nice cream, and sweet baking (you’ll often need less sugar).

Freeze now, bake later: the quickest way to save bananas

1. Peel bananas, then slice into 2 cm coins.
2. Freeze slices in a single layer on a plate or tray.
3. Once solid, tip into a freezer bag or tub, then label with the date.
4. For baking, let slices sit out for 10 to 15 minutes, then mash.
5. For smoothies, blend from frozen for a thicker texture.

2-ingredient banana oat pancakes 

Prep time: 5 minutes
Cook time: 10 minutes
Uses: 1 ripe banana (about 100 to 120 g mashed)

Ingredients: 1 ripe banana, 80 g oats (or 80 g oat flour). Optional: 1/2 tsp baking powder (fluffier), 1/2 tsp cinnamon, pinch of salt.

Method:

1. Blend oats into a flour (or use oat flour). Mash banana in a bowl.
2. Stir oats into banana until you get a thick batter. Rest 2 minutes.
3. Heat a lightly oiled non-stick pan on a medium heat.
4. Spoon small pancakes into the pan. Wait for bubbles and set edges, then flip once.
5. Cook 1 to 2 minutes more, then serve.

Substitutions: Use certified gluten-free oats if needed. If the batter feels too thick, add 1 to 2 tbsp plant milk.
Serving ideas: berries, a spoon of plant yoghurt, or seed butter (sunflower seed butter works well as a nut-free option).
Leftovers: keep in the fridge for up to 2 days, then reheat in a dry pan or pop in the toaster.

Keep pancakes small. They flip more cleanly and cook through without burning.

One-bowl banana bread muffins 

Muffins give you banana bread vibes without waiting an hour.

Prep time: 10 minutes
Bake time: 18 to 22 minutes
Uses: 2 ripe bananas (about 220 g mashed)

Ingredients: 2 ripe bananas, 200 g plain flour (or half wholemeal), 2 tsp baking powder, 1 tsp cinnamon, pinch of salt, 60 ml neutral oil (or melted coconut oil), 80 g light brown sugar (or 60 ml maple syrup), 80 to 120 ml plant milk (as needed). Optional: 60 g dark chocolate chips, 50 g raisins, or 50 g chopped walnuts.

Method:

1. Heat the oven to 180°C (160°C fan). Line a 12-hole muffin tin.
2. Mash bananas in a large bowl. Stir in sugar, oil, and 80 ml plant milk.
3. Add flour, baking powder, cinnamon, and salt. Mix with a fork until just combined. Add more plant milk if the batter feels stiff.
4. Fold in any add-ins, then divide into the tin.
5. Bake until a skewer comes out clean, usually 18 to 22 minutes. Cool before eating.

Substitutions: Use gluten-free plain flour if you bake gluten-free (check the pack for any liquid tweaks). Want less sweetness? Drop the sugar slightly, because ripe bananas already carry the flavour.
Leftovers: store in an airtight tin for 3 to 4 days, or freeze for up to 2 months. Defrost at room temperature.

5-minute banana “nice cream” 

This tastes like ice cream, but it starts with frozen fruit. Think of it as a blender trick that feels like dessert.

Prep time: 5 minutes
Uses: 2 frozen bananas (about 240 g sliced)

Ingredients: 2 frozen bananas, 1 to 3 tbsp plant milk (only if needed). Optional flavours: 1 tbsp cocoa powder, 1 tbsp peanut butter (or seed butter), 80 g frozen berries, 1/2 tsp vanilla.

Method:

1. Add frozen banana slices to a blender or food processor.
2. Blend, stopping to scrape down the sides. Add plant milk a spoon at a time if it won’t move.
3. Once creamy, blend in your chosen flavour.
4. Serve straight away for soft-serve, or freeze 30 to 60 minutes for scoopable texture.

Avoiding a runny result: start with no milk, then add the smallest splash you can.
Storing leftovers: press parchment (or baking paper) onto the surface before freezing to limit ice crystals. Portion into small tubs, so it’s easier to soften later.