5 tasty recipes to use up your ripe bananas

Published on August 15 2012 - 4:52 PM
5 Tasty Recipes to Use Up Your Ripe Bananas

Bananas are one of the most commonly eaten fresh fruits: the average American consumes about 30 pounds of bananas per year! However, if you’re like me, the enjoyment that comes from eating a perfectly ripe banana is rare—it seems that as soon as I get them home from the grocery store, they are already turning brown. If Americans are eating that many bananas a year, I don’t even want to imagine how many pounds are being thrown away because we’ve let them go pass their prime.

Never waste a banana again! This fruit is actually pretty darned versatile and can star in everything from banana bread to more adventurous concoctions like banana-corn fritters. (And don’t miss these 4 tricks for the best banana bread from the EatingWell Test Kitchen.)

Here are 5 easy recipes that will help you use up those bunches in a hurry.

Banana-Cocoa Soy Smoothie: With plenty of protein from both tofu and soymilk, this banana-split-inspired breakfast smoothie will keep you satisfied until lunchtime.

Frozen Chocolate Covered Bananas: Kids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.

Banana Corn Fritters: Savory, smoky and slightly sweet, these are great with roast pork loin, a hearty bowl of black bean soup or barbecued chicken legs and coleslaw. Dotted with crème fraîche, they make an exotic appetizer.

Banana Cream Layer Cake: Here we layer delicate banana-buttermilk cake with a fluffy Bavarian-style cream that's made low-fat by combining nonfat milk with a reasonable amount of whipping cream. The rich taste makes it hard to believe that this cake has only 300 calories and 3 grams of saturated fat per slice.

Banana-Nut-Chocolate Chip Quick Bread: This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts so you get a taste of nuts and chocolate in each bite. This version reduces the fat substantially and uses nonfat buttermilk to make a banana bread that’s extremely moist and tender.

Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she edits all the recipes for the magazine, her husband does the cooking at home.