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Introduction:
Bananas are a beloved fruit worldwide, known for their convenience, natural sweetness, and versatility. But here’s a surprising fact: those brown, spotted bananas you often toss away? They’re actually more beneficial than fresh, greenish-yellow ones! As bananas ripen, their chemical composition changes, enhancing flavor, increasing antioxidant levels, and boosting digestive health. This article reveals why old bananas are better for you, how to use them in delicious recipes, and tips to make the most out of every banana you buy.
Ingredients:
3 overripe bananas (with brown spots or mostly brown skin)
1 cup rolled oats
2 eggs (or flax eggs for vegan option)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
Optional: 1/4 cup chopped nuts, chocolate chips, or dried fruit
Instructions:
Preheat your oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
Mash the bananas in a large bowl until smooth. The riper the bananas, the sweeter and more fragrant your final dish will be.
Add eggs, honey, and vanilla to the mashed bananas, mixing well until fully combined.
In a separate bowl, whisk together oats, baking powder, cinnamon, and salt.
Gradually fold the dry ingredients into the wet mixture. Stir until just combined—avoid overmixing to keep a tender texture.
Optional: Fold in nuts, chocolate chips, or dried fruit for added texture and flavor.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before slicing and serving.
Serving and Storage Tips:
Serve warm with a dollop of yogurt or a drizzle of nut butter for extra protein.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freeze sliced portions for up to 3 months — perfect for quick snacks or smoothie additions.
Variations:
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