The average American is said to consume 27 pounds of bananas a year. They are an excellent source of fiber, potassium, and Vitamin C and are fat free and cholesterol free. Bananas are definitely a super food but they tend to ripen pretty quickly. In my house, it seems like the peels start to turn dark almost as soon as I get them in the house. Once the peel starts to get black spots, my husband won’t touch them so we end up throwing bananas away. I hate throwing away fruit so I started doing some research. According to Chiquita, cool refrigerator temps help slow the ripening process. Once the banana gets to the ripeness you like, put them in the refrigerator to slow the ripening process. Unfortunately this will cause the peel to turn dark faster but a dark peel doesn’t mean that the fruit is spoiled. I also found out that you can store peeled bananas in the refrigerator for baking or smoothies once they get overripe.
Here are some recipes for using up bananas that have gotten a little too ripe. I’m making the Aloha Bread tomorrow night.
Easy No Bake Banana Cookies – Loaded with oats and nuts, these cookies are similar to the classic no bake cookies I grew up on. Try adding some raisins or cranberries.
Aloha Quick Bread – This recipe adds a tropical twist to classic banana bread.
Peanut Butter and Banana Sandwich – I know this sounds a little odd, but you’ll be surprised at how good this tastes.
Bananas Foster Cheesecake – This recipe is lower in fat than you would think since it’s made with lower fat ingredients.
Blueberry Banana Smoothie- Healthy with lots of Omega 3s.