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Topic: I'm Going Bananas...HELP!  (Read 2925 times)
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« on: August 05, 2008 02:51:48 PM »

So my local church gave away about 14 cases of bananas today, and well needless to say we can't eat alot of bananas at one time, So I need a good, simple recipe to use these banana's up before they go bad, any one have any ideas/recipes you would share please!?

Thanks in Advance, April!
« Reply #1 on: August 05, 2008 03:08:22 PM »

you can always make banana bread. its especially good when the bananas start to get really overripe and soft.

« Reply #2 on: August 05, 2008 06:13:03 PM »

Bananas freeze really well too...peel them, cut into chunks, and then use them frozen in smoothies or thawed and pureed for banana cake.  (Or you can cover the chunks in chocolate before you freeze them -- yummy snack!)

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« Reply #3 on: August 06, 2008 07:46:08 AM »

I like to mash slightly ripe bananas ans mix with OJ. Then freeze in small portions.  It's grat frozen, if youlet it thaw it;'s kind like a mousse.

« Reply #4 on: August 06, 2008 01:00:10 PM »

These banana muffins are really simple and turn out well:


I like to add chocolate chips to the batter.

I have a good recipe for banana chocolate chip pancakes too, if you'd like it.  They freeze well, and re-heat in the microwave or toaster oven.

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« Reply #5 on: August 06, 2008 01:11:53 PM »

Do you know anyone with a dehydrator? You could make banana chips.

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« Reply #6 on: August 06, 2008 02:48:38 PM »

A simple idea that is great for kids (and big kids)...

Slice your banana longways (with skin still on), fill with a row of chocolate buttons, wrap with tin foil, and put in an oven / barbie for about 10mins...  eat with a spoon & expect to get delicious warm choc-banana goo everywhere! 

Enjoy Smiley


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« Reply #7 on: August 06, 2008 03:37:11 PM »

Thanks everyone, I have enough bananas to try all of your ideas lol Cheesy
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« Reply #8 on: August 09, 2008 11:30:25 PM »

When freezing bananas, I freeze them in the skin, whole - just chuck 'em in the freezer as is.  I separate the banana from the skin when I thaw them - much easier, prevents freezer burn, and hey, it works. Smiley

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« Reply #9 on: August 10, 2008 08:38:56 AM »

I make banana cake. it's very very moist.
(makes two 7" sandwich tin cakes; don't know what they're called in the US or elsewhere but here it's a shallow tin, about 1.5" deep or so you need the shallowness or the cake will be horrific)

8 oz SR flour (use wholemeal if you fancy being more healthy)
8oz caster sugar
8oz butter or good baking marge
3 eggs, beaten
two ripe bananas, mashed with some lemon juice to stop discolouration. three if they're under 6" long.

beat butter and sugar together until light beige in colour and fluffy in texture. add a dribble of egg and a small spoonful of flour. beat until this is worked in. add a small bit of banana and a little flour. work in. keep adding in small amounts until it's all worked in. pour into greased baking tins and bake in 180 degree celcius oven until you can shove a skewer in the middle and have it come out clean.

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