Put Those Overripe Bananas To Good Use
It’s so easy to let fresh fruit get away from you. You turn around and suddenly those perfect, yellow bananas you bought earlier in the week have now become mushy and brown. How does that happen so quickly? Part of being frugal when it comes to groceries is using up everything you buy. You worked hard for that money: don’t waste it!
I try hard not to waste food, but now and then, it happens. Not so today people – I am one step ahead of those sneaky bananas!
When bananas start to look less than appetizing, it’s tempting to throw them out, but don’t! Those bananas are in their prime my friends! they’re great in smoothies, pancakes, bread and oatmeal. I had four such specimens and decided to make banana bread out of them rather than pitch them.
Instead of making one big loaf, which we honestly struggle to finish, I make mini loaves. These are great because I can leave one out for everyone to enjoy right away, and freeze the others. Frozen loaves are super handy to have on hand. Just take them out of the freezer as needed and let them thaw out on the counter overnight.
I keep quite a few little things like this in our chest freezer. Not only does it save you from eating the same leftovers for three days straight, it also keeps food waste down. You can keep just what can be eaten right away out and save the rest for another time. When you’re trying to avoid eating out, variety can minimize boredom.
Now, I have one yummy loaf on the counter and three tucked away in the deep freeze. Later on, when I ‘m too
lazy busy to bake, I can enjoy them. Plus, they’ll make great snacks with tea or coffee to stretch the grocery budget later.
I started with a recipe from allrecipes.com and tweaked it a little. What I ended up with was so moist and delicious; I could seriously have eaten one all by myself!
Mix the wet ingredients together until creamy. Add the dry ingredients and blend. No tasting! Hasn’t your mother warned you of the dangers of raw eggs?!
Next, fill the loaf pans with that beautiful batter and bake at 350 degrees. I had four mini loaf pans and it took exactly 38 minutes. Which leads me to another tip…
I have a toaster oven that’s big enough to fit a casserole dish into. This model can broil, bake, toast or convection bake. I use it daily. My big oven is gas, so using this little guy is much cheaper on the utility bill. It does a great job.
Now, fill those pans and get things baking! Oh, the smell! I am suddenly hungry!
Just let them cool on a wire rack. Once they’re cool, I’ll wrap in Saran wrap, put into freezer bags and tuck those little cuties into the freezer for later.
It took me about 15 minutes to make the batter and under 40 to bake them. In less than an hour, I have used fruit that was about to spoil, baked bread for tomorrow’s snack and put away some for later. Not too shabby!
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