Making the most of leftover bananas with Michelle Darmody's recipes

Making the most of leftover bananas with Michelle Darmody's recipes
Super seedy vegan baked oatmeal with blueberries and caramelized banana.

Banana bread and sourdough seem to have become the recipes of these times. Sourdough for the more adventurous, banana bread for the frugal baker who hates to see ingredients go to waste. Variations on banana bread have been made up and down the country, in a bid to combat the sweetening and overripe excess in the fruit bowl. Here are some recipes to try if you are weary of banana bread but still have a glut to attend to.

Bananas are versatile, and using them at the different stages of ripeness gives you different results. For the frozen yogurt, for example you need quite sticky overripe fruit but for the caramelised bananas you need a bit of bite, so the fruit needs to be firm and preferably unblemished.

Michelle Darmody
Michelle Darmody

If bananas are not your ideal flavour you can make the frozen yogurt or the crumble with substitutes. The frozen yogurt works very well with the majority of soft berries, or I made a version recently with grilled peaches. I left them to cool then blitzed them with the yogurt and condensed milk - it was delicious.

I will not be throwing out my banana bread recipes just yet but maybe putting them on hold for a little while.

Caramalised banana with frozen yogurt

Frozen yogurt:

375g of overripe bananas, skin off

500g of Greek style natural yogurt

160g of condensed milk

Caramalised bananas:

4 tbs of golden caster sugar

4 not so ripe bananas

1 tbs of maple syrup

a small handful of pecan nuts, chopped

Method:

Blitz all the ingredients for the frozen yogurt together until smooth. Scoop into a freezer proof container and freeze until solid.

Scatter the sugar into a heavy based frying pan. Heat until it melts and starts to turn amber in colour, place the bananas into the pan and coat them in the caramel. Drizzle in maple syrup and bubble for 20 seconds, remove from the heat.

Allow the frozen yogurt to sit outside the freezer for at least ten minutes so that it is soft enough to scoop. Scoop a ball onto a plate. Sit the warm caramelised banana beside it and sprinkle with pecan nuts. Repeat this with the other three bananas then drizzle any remaining caramel from the pan onto the desserts.

Making the most of leftover bananas with Michelle Darmody's recipes
Gegrillte Banane mit Vanille Eiscreme, Karamellsauce und Nuessen

Pecan and leftover banana muffins

150g of wholemeal flour

100g of self raising flour

2 tsp of baking powder

1 tsp of ground cinnamon

60g of muscovado sugar

2 eggs, lightly beaten

100g of natural yogurt

80mls of rapeseed oil

Method:

350g of ripe bananas (without the peel) mashed and 1 firm banana sliced

50g of pecan nuts chopped

Line a muffin tin with twelve paper cases and preheat your oven to 190 degrees.

Stir the two flours together and sieve in the baking powder and cinnamon. Mix well. Stir in the sugar.

Mix the eggs, yogurt and oil together. Stir these into the dry ingredients. Mash in the banana and combine everything including the nuts.

Scoop into the twelve prepared cases. Bake for about 25 minutes until baked through. Once cool enough to handle place onto a wire rack.

Banana blueberry crumble

Crumble:

100g of plain flour

50g of ground almonds

60g of golden caster sugar

60g of butter, cubed

50g of porridge oats

50g of mixed seeds

Fruit filling:

300g of bananas

150g of blueberries

1 tbs of maple syrup

Method:

Preheat your oven to 190 degrees.

Mix the flour, almonds and sugar, rub in the butter until the mixture looks like rough breadcrumbs. Stir in the porridge and seeds.

Roughly chop the bananas, leaving one whole for decorating. Place the chopped bananas, blueberries and maple syrup into an oven proof dish and very gently toss them. Sprinkle the crumble mix on top so that it covers the fruit completely. Half the extra banana lengthwise and place it on top of the crumble pushing it down slightly. This is optional.

Bake for about 20 minutes until the topping is golden. Allow to cool slightly before serving.


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