If you haven’t yet, feel free to enter the give away! I will be posting the winner tomorrow (I was going to late tonight, but considering I have another cooking class to teach tonight, I probably will just wait until the morning). Thanks for all of the sweet comments! It means a lot to me to have support and encouragement about my blog from you all.
So, once again, I have quite a bit of work left to do for my classes tonight. I try to have handouts at every class- handouts which I have to write- so no recipe to share today! But soon!
Instead I wanted to share a wonderful find that my husband found at a produce outlet store. Organic Bananas for 25 cents a pound!!
He swiped up two large bags of them, and only paid 5 dollars for the lot. We will freeze some for smoothies and other uses, dehydrate some of them, and maybe create a few recipes with the leftovers. I am experimenting with this recipe already. First try was absolutely delicious!
But I would love to hear from you. What would you do with a boatload of bananas? I am especially looking for some soaked grain or grain free, delicious but healthy choices. Anyone have any ideas? I always love to hear from you all!
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I made these banana caramel sticky buns for my daughter and to take to our Easter potluck at church, since we have a few Gluten free folk. They are made with coconut flour and are very yummy. They don’t use a lot of banana, but it’s a start! http://grainfreefoodie.blogspot.com/2009/04/banana-caramel-sticky-buns.html
I make up little “smoothie packs” of banana chunks and strawberries so my husband can just throw them in the blender in the morning for an easy breakfast a couple times a week. Nothing original… but that’s what I would do with lots of bananas!
When I got married my husband showed me how a banana splits evenly into three long pieces if you gently poke your finger into the end- these are great to dehydrate.
Let us know what you come up with!
Son of Grok
Glad you enjoyed the custard. You might also enjoy making some caveman BNBs (banana nut bars) with your bananas. You can also make them like cookies. I made a bunch for our last camping trip. They make a great portable snack!
And there is always Gorilla cake which is my personal favorite
smoothies are my go-to choice when I have bananas! Great for breakfast, lunch, snack, or dessert! This works at any time in a banana’s lifecycle, but I prefer it when they are very ripe so I don’t have to add any additional sweetener to the smoothie. Lately my favorite smoothie has been a banana, frozen mango, a tablespoon of melted coconut oil, a teaspoon of acerola powder, some homemade yogurt, and just a splash of juice.
When they are a little on the green side, they are great fried up in a bit of coconut oil. Add a little bit of honey and cinnamon. Yum!
I’m a banana and peanut butter fan! You can slap some peanut butter on the banana. Or you can mush the banana and use it in place of jelly on a PBJ. Or You can mash the banana and peanut butter together and make a dip for crackers.
I also like making banana milk shakes with ice cream, milk and banana. Wow! That kind of sounds good. Okay…got to run and make myself a banana shake.
Oh and don’t forget….You can peel and freeze banana to use in smoothies later.
I recently made this soaked Banana Bread and it was a huge success. I used the left over batter to make muffins. The kids also like it as french toast:
This time of year I’d freeze/dehydrate (I LOVE home dried bananas, as opposed to the “banana chips” that are generally available commercially, ick!) all of them. My kids’ doctor (who is awesome, very into healthy living, prevention, homeopathics . . . ) said there’s something in bananas (she told me what it was, but I don’t remember) that attracts mosquitos, so she recommends saving the banana-eating for winter and chowing down on other, local, in-season fruits in the summer.
Banana & cinnamon empanadas with chocolate gnache dipping sauce!
Possibly the best thing I’ve ever served.
We love bananas as such,so it’s very difficult to have some left over to make a dish out of it.Whenever I do manage to save some-it normally ends up as “Banana Raitha”!! It’s simple and yet so delicious-we eat it with some hot chapathis!!
I love making coconut flour banana mango bread, ( i can send you the recipe, unfortunately it’s not near me right now) it’s a great tropical twist to banana bread! Also, I like to eat them fresh with almond butter or make lots of BaNillaNut Ice Cream* Compliments of Coco. Nut.
2-3 frozen bananas
1/2 can refrigerated coconut milk
1/2 vanilla bean
1. Blend until smooth, then eat!
Frozen banana pieces in the cuisinart with almondmilk, cocoa powder or cacao powder if we have it, cinnamon, until it feels like custard, then topped with whipped cream that’s slightly sweetened with agave and a little toasted almond or coconut on top. (My mom used to mash them in a bowl with a fork, and then load it up with reddi-whip – great memories of that!)
I peel, chunk and freeze them for smoothies. They thicken up homeade yogurt very nicely.
I have been a lurker for months now. 🙂 I LOVE your site. Love your recipes. Love that you have REAL recipes that work and I don’t have to waste money on a failed dinner. Love that your recipes are nourishing first and formost, but frugal! I struggled for the longest time trying to find ways to keep NT foods in my budget, and seeing how you feed your family, has helped so much. You are a blessing.
But about the bananas….Baked French Toast! Layer sliced bananas (as thick or thin as you want) drizzle w/honey (make sure you grease your pan!) layer bread slices in single layer, and add egg mixture on top, cover and refigerate overnight. Bake @ 350 in the morning for about 20 min.
God Bless! ~Joanna
I love your site….always so informative.
About the bananas………I like to use bananas in homemade smoothies or shakes just like a lot of others have said. But I really love to wait until I have some over-ripe ones and make some Banana Spice Bread!
You can mix a cup of almond/peanut butter (your own made with soaked and dried almonds to keep it TF) with 4 ripe bananas. Add some dried coconut to this. Spread it out on the drying sheets and dehydrate for 6 hours at 135.
Thanks everyone for the sweet ideas and recipe suggestions! Am loving it. Keep them coming!
My favorite use for bananas is to grill them (or lightly fry them in coconut oil) with cinnamon then top them with a dark chocolate ganache and grass-fed whipped cream. Heavenly.
My favorite way to use bananas is to peal and freeze about 10 ripe ones and then run them through my Green Star juicer with out the screen to get frozen banana ice cream. No dairy or anything else for that matter and you can top it with what ever suits your nourishing fancy! Yum!!!
Raw Chocolate “Pudding”:
In a food processor, whip together: 2 bananas, 1 avocado, agave syrup, vanilla, raw cocoa powder (Wilderness Family Naturals)…It is shocking how this is the exact same creamy texture as pudding and is a heavenly treat that is actually good for you!!!
We recently sliced a few bananas and stuck them on toothpicks until they looked like little lollipops, stuck those in the freezer until cold (but we weren’t patient enough for firm 🙂 ), and then dipped them in homemade CO-based “magic shell,” and then chopped crispy almonds. We ate them right then a bit gooey still in the middle and stuck the rest back in the freezer to firm up more…delicious both ways! And cute. My boys (4 and 6) loved this project/snack.
I used TT expellar pressed CO since they don’t like the flavor of EVCO like I do. I sweetened it and added unsweetened cocoa powder until it tasted good (warm gently, if necessary). The “magic shell” ability of course comes b/c it’ll go solid below about 76 degrees. I saved the extra (in the fridge) to warm gently and serve over ice cream…or drizzle into the machine when the ice cream is almost ready…mmmmm
Great find, Kimi! What do I like the most with bananas? Hmmmm…
– Icecream with pan fried bananas 🙂
– My recent Banana-prune-carob bread
– Buns stuffed with banana + sugar filling
– I make banana oatmeal muffins and love them. A friend’s recipe! Let me now if you want those. I can send them.
The bread and muffins aren’t soaked but maybe you can figure out a way to soak them.
Frozen banana pops, a healthier version of ice cream. You stick the peeled banana on a popsicle stick, and dip them in chocolate, pureed fruit or yogurt…YUM!
Frozen 1/2 bananas on a popsicle stick. Dipped in dark chocolate and then frozen is even better! Favorite memory from childhood….mmmmmm!
Make your smoothies the way you like, then freeze them in molds for yummy cool smoothiesicle treats!
Ooooo, you know what else would be good? The chocolate from your mounds recipe- cut banana in half, shove a popsicle stick in, dip into the choco mixture, roll in coconut shreads & freeze….. Mmmmmm…. I need to go write that down, LOL
Ali (Whole Life Nutrition)
That IS a good price for bananas! I will often buy a few bunches of ripe ones, peel them, then freeze for “ice cream” or smoothies. I also love making Teff Banana bread: http://glutenfreewholefoods.blogspot.com/2009/02/chocolate-chip-banana-teff-bread.html
I need to put my name in for your drawing now! -Ali 🙂
I often make Peanut Butter Banana Smoothies! Just blend bananas, milk (hemp, almond, coconut, etc) and a spoonful of peanut butter! So good!
I discovered back in March that I’m allergic to gluten and dairy. It’s been a challenge, because I love to bake! But I feel so much healthier! (I was having painful stomach problems and losing weight)
The hardest part has been refraining from eating dairy–yogurt and cheese. Do you have a yogurt recipe, using coconut milk or another milk?
Thanks for a great and helpful blog! I’ve been reading it since you first created it. 🙂
Here’s my favourite baked-banana recipe, “Baked Banana Choc Split” (from Natalie Savona’s “Wonderfoods”). My kids love the way the peel turns black in the oven (looks dramatic on a plain white plate!), and they adore slipping the chocolate slivers into the hot banana flesh and watching them melt. Natalie recommeds topping these with soured cream and chopped almonds. As my daughter is allergic to cow’s dairy, I prefer using thick home-made cashew cream OR almonds (not both).
4 bananas (unpeeled)
12 squares dark, organic chocolate
4 tbsp soured cream or cashew cream
16 almonds, roughly chopped
Pre-heat oven to medium heat. Lay bananas, still in their skins, on a baking tray and bake for 20-25 minutes until they are soft. Lay each banana on its side on a plate and make a slit from one end to the other through the skin and halfway through the banana’s flesh. Slip three pieces of chocolate into each slit and spoon on the soured cream/cashew cream. Sprinkle with almonds, if using, and serve immediately, scooping out the delectable chocolately-nutty goo with a dessert spoon. Great comfort food!
PS: Many thanks for your wonderful website and fantastic recipes — I’ve been an avid reader/user of ‘Nourishing Traditions’ for many years, and was delighted to discover you! Keep up the good work — but also remember to take time for yourself and your family!
I would love to win the the ice cube tray as it is something I ca use with the children I have in my family child care. Susan
Jenny @ Nourished Kitchen
I make coconut flour banana pecan muffins – occasionally I’ll ditch the pecans and add cacao nibs instead. Sweetened with honey. Mmmm.
Your sourdough pancake recipe is great with mashed bananas added!
We usually just eat the bananas with honey, cinnamon and wheatgerm (plus yoghurt for hubbie) or make a bit jar of smoothie, but when they are over ripe I prefer to make banana cake. My recipe uses dried breadcrums instead of flour, and is very very nice 🙂
I slice them in half length-wise and fry them in a pan with a little bit of coconut oil. Then I serve them along side a spicy curry. The sweetness of the bananas cuts the heat in the curry.
I will also fry them up and then mash it into a chunky paste and eat it on bread.
I second the vote for adding mashed banana to your sourdough pancake recipe! Whenever I have extra bananas around I do this for some delicious banana pancakes. Sometimes I’ll even soak some walnuts in the batter overnight if I’m feeling fancy. Thanks for all your great recipes!
dairy free banana ice cream! recipe here…
I love bananas and especially .25 cents a pound! I do remember reading a book though telling you the best buys for organic foods. Have you ever heard that organic banana’s are identical to conventional because of the thick peel which protects the fruit you eat from pesticides, herbicides, etc.? I know some things are a must as far as organics are concerned like apples (they really taste very different too!) but there other things that seem to have little difference in which you can save your money (like pineapple as well). The book was excellent in helping to guide you to which are which. Enjoy the bananas!!
KH: Hi Rachel, I have heard that before. I do usually still buy organic bananas because it protects the farmers growing them, and the environment too (which benefits us), but when things are especially tight, I DO buy non-organic bananas once in a while. 🙂
I would make banana butter (use your apple butter recipe but use bananas). Once made, it can be used for desserts, waffles, toast….etc. Very Yummy! Love your site!
You are seriously making me drool! Thanks for all of the wonderful ideas! I can’t wait to try some of them. I better get started because my bananas are getting ripe fast.
We have a tradition at our house: banana splits on Sunday nights! We’ve found lots of ways to make yummy and nutritious “splits”: ice cream, frozen yogurt, gelato, and sherbet have all made appearances, and toppings can include all kinds of nuts and fruits, peanut butter, honey, homemade chocolate sauce, and more…
my year without
I just tried a really good peanut butter pudding. I don’t care too much for puddings but this was so creamy and delicious. It tasted and textured like it was bad for me. When I’m eating sweets, I like that feeling.
Anyway, this pudding is pretty healthy and sugar-free, though still very sweet!
Recently I used your Sourdough Blackberry Muffin recipe, and replaced the blackberries with 1.5 cups banana and 1.5 cups of apricots. Pretty awesome.
Meghan (Making Love In The Kitchen)
Uses for bananas? Well… as food of course. Covered in almond butter, frozen in a smoothie, mashed in pancakes… I’ll take ’em any way they come!
I would make lots of banana muffins and freeze them for my famiies lunch boxes.
I also make my 6 year old son chocolate pudding its raw healthy and really delicious in blender I put about 2-3 bananas to half or 1 avocado and cocoa powder,I use carob powder instead , blend up really well , and eat . I make a lemon one for myself but instead of cocoa powder I squeeze a lemon or could use lime .
and what about chocolate coated frozen bananas , especialy now you are in the summer season where you live. I will make my banana muffins as we have just started winter here ,although its been more like spring wheather here in Australia.
happy cooking & eating everyone cheers Sherrie :):) I love your recipes
Whole-Grain Banana Cinnamon Waffle
Nikki’s Healty Cookies (101 Cookbooks.com)
Whole-Grain Banana Bread
Freeze bananas for Berry Banana Smoothie
Banana Oatmeal Bars with Chocolate Chunks (Epicurious.com)
Now I want MY hubby to run across a big ol’ banana sale! SO many great things to try out!!
Take peels from eaten or discarded bananas and use them to fertilize your roses. Looks it up on the ‘net, lots of good advice out there.
I use very ripe bananas to make a quinoa muffin. I’ve experimented with my recipe for about two years. I think I’ve finally perfected it. I’m working on the post right now!
banana cake. quite simply the BEST use of over-ripe bananas in the world. you get the benefits of cake, and at least one of your ‘5 a day’..
I peel them and freeze them to make ‘ice-cream’ and smoothies.
I can’t eat much sugar so i use bananas for pretty much everything. Frozen in smoothies, as the base for my protein cake and protein bars, or sometimes I melt unsweetened carob and pour it over banana slices and then freeze them.