What do you do with brown bananas?
I went to my parents house today and there was a bundle of overripe bananas on the counter, awaiting certain disposal. The brown freckles on them were starting to meld into one splotch and they were soft to the touch. I wanted to rescue these misjudged fruits from a needless fate.
Aside from freezing these “bad”-nanas for smoothies, banana ice cream, or a simple dessert with peanut butter, overripe bananas can easily be baked into banana bread.
For a stretch of about 6 months or so, I’d make several loaves of banana bread each month. It became a morning habit – throw ingredients into a whizzing food processor and in less than 10 minutes you can slide the batter-filled bread pan in the toaster oven to evolve into something more.
This is a recipe I discovered from the lovely Juli Bauer from PaleOMG.com. I’ve adapted it here for extra-ripe bananas and a toaster convection oven. Best part is, you really only need to clean one appliance and one baking pan once you’re done!
Brown Banana Bread:
- 1½ cups roasted unsalted cashews
- 3 brown (or spotty) bananas
- 2 eggs
- 1¼ cup almond meal/flour (+ maybe a bit more)
- 1 tablespoon raw honey (or more depending on your level of sweet tooth)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- pinch of salt
- Using a food processor, grind cashews to a powder. Keep processing until it starts to clump together again.
- Peel bananas and add to the mix. You can do this while it runs, or you can stop to add them in and start the processor again. Let this become a soupy paste.
- Add eggs and process until thoroughly incorporated. At this point, stop your food processor and check your batter. It should be liquid-y but not runny.*
- Grease a bread pan with some coconut oil and pour your banana batter in. Place in 375 degree oven and bake for 30-40 minutes, or until a toothpick comes out clean. If you use a toaster oven like I do, cover your bread pan with a layer of foil to keep the top from burning. (and way to go for saving energy!)
- Let bread cool for about 10 minutes while you inhale it the scent of banana-bready goodness.
- Enjoy! I don’t need to tell you this tastes great with peanut butter, do I?
*This part is dependent on how ripe your bananas are. The riper they are, the more liquidy/sweet your batter will be. The less ripe, the more starches the banana keeps and you won’t need to add more flour. If the batter easily drips off a spoon, spatula, or your finger, add more almond meal, 1/8 cup at a time until it drips slowly off your spoon/spatula/finger.