The trick is to get the green/light green bananas as they begin to ripen. Buying yellow to slightly darker yellow bananas will shorten their shelf life tremendously.
I’m not a fan of freezing them as they’ll still continue to ripen. Your best case scenario if you start seeing them browning out is to make some banana bread or mix it in cupcake/cake mix.
You could just use spelt or even avena instead. Add some baking powder and raisins if you like them.
2 Bananas
60g flour
40g raisins (or any other berry, raspberrys are amazing)
1-2 teaspoons baking powder
Mix it, form small balls and bake it at 175° for around 15 minutes.
DNS@discuss.online 1 day ago
The trick is to get the green/light green bananas as they begin to ripen. Buying yellow to slightly darker yellow bananas will shorten their shelf life tremendously.
I’m not a fan of freezing them as they’ll still continue to ripen. Your best case scenario if you start seeing them browning out is to make some banana bread or mix it in cupcake/cake mix.
Or stick it up your butt.
kossa@feddit.org 8 hours ago
Banana milkshake is where all the dark bananas go for me.
anothercatgirl@lemmy.blahaj.zone 1 day ago
yuck, banana bread and cupcake are both so full of added wheat and sugar that the product no longer counts as whole fruit.
mst@discuss.tchncs.de 1 day ago
You could just use spelt or even avena instead. Add some baking powder and raisins if you like them.
2 Bananas 60g flour 40g raisins (or any other berry, raspberrys are amazing) 1-2 teaspoons baking powder Mix it, form small balls and bake it at 175° for around 15 minutes.
anothercatgirl@lemmy.blahaj.zone 8 hours ago
okay, that recipe is less than half bread, can substitute both the grain and the fruit of a meal