Waste Not, Want Not - Going Bananas?
Bananas can be found for less than 15p per banana at Sainsbury’s, Asda, Tesco and are not only packed with fibre and potassium, but are also very filling and act as a natural sweetener. If you’ve picked up a big bunch of bananas (they’re cheaper that way), you might find yourself with way too many overripe bananas on hand, growing softer and more mottled by the hour. Here are three quick and easy breakfast/snack ideas to finish them. These are also great for reluctant children!
Banana overnight oats
This is usually prepared the night before and kept overnight in the fridge, which is a great way to save time. It’s super simple, can be adapted to your preferences in just about any way, and can be prepared while dinner is cooking — you can even get your toddler to do the mixing!
Ingredients (serves 1 adult):
- 40g oats — any kind except for instant
- 200ml milk (any kind). Substitute half with yogurt for a thicker consistency.
- 1/2 large banana or 1 small-medium banana
- Choose your flavour: cocoa powder, vanilla, cinnamon, peanut butter, honey…
- Choose your toppings: granola, nuts, fruit…
Mix up the ingredients (except the toppings) and portion the mixture into old jam jars. Put them in the fridge and the oats will be ready for breakfast (or as a snack) the next day. Keeps up to three days.
This recipe can also be made the traditional way, just heat up the oats and milk before adding the other ingredients.
Tip: make these in peanut butter or jam jars that have just about run out to use up every bit that’s left clinging to the sides.
Flourless banana pancakes
Pancakes are a favourite with all ages, and can be frozen and reheated for the next two days. This is a good way to cut down on the amount of wheat flour you’re consuming and uses up those pesky bananas really quickly!
Ingredients (serves 2 adults):
- 3 medium bananas
- 2 eggs
- 1/8 tsp baking powder
- 2 tbsp oats
- 1/4 tsp cinnamon
- Pinch of salt
Grease a pan with butter or cooking oil and put on medium heat. In a measuring cup or a large bowl, mash bananas and crack in eggs. Mix in dry ingredients.
Pour or scoop out the batter onto the pan, forming rounds of your desired size (smaller ones are easier to manage). Cook for approximately 30 seconds to 1 minute on each side.
Peel your ripe bananas and cut them into halves or thirds, depending on your desired serving size.
Put them on toothpicks, stick them into a container lined with cling wrap and put them in the freezer. They last for up to a week and can be eaten any time. Serve with peanut butter for a punch of protein! Also great for parties as they can be easily dressed up.
Thanks to our volunteer Jodi Chiang for this article