What can I make with overripe bananas?

You have (Overripe bananas)

• 3 very ripe bananas (about 350g peeled)

You’d add

• 75g butter, melted, plus extra for the tin
• 100g light brown soft sugar
• 1 egg, beaten
• 1 tsp vanilla extract
• 1 tsp bicarbonate of soda
• 190g plain flour
• a pinch of salt (store cupboard)

Method

1. Heat the oven to 180°C (160°C fan, gas 4) and grease and line the loaf tin.
2. Mash the bananas in the bowl with a fork until almost smooth, then stir in the melted butter.
3. Beat in the sugar, egg and vanilla, then sprinkle over the bicarbonate of soda and salt and stir well.
4. Fold in the flour until there are no dry streaks left; do not overmix. Scrape the batter into the tin.
5. Bake for 50–60 minutes, until risen and a skewer pushed into the middle comes out clean. If the top browns too fast, cover it loosely with foil for the last 15 minutes.
6. Cool in the tin for 10 minutes, then lift out onto a rack and leave to cool before slicing.

You have (Overripe bananas)

• 2 overripe bananas (about 220g peeled)

You’d add

• 2 eggs
• 150g self-raising flour
• 150ml milk
• 1 tbsp caster sugar
• maple syrup, yoghurt or berries, to serve
• 1 tbsp butter or oil, for the pan (store cupboard)

Method

1. Mash the bananas in the bowl until smooth, then whisk in the eggs and milk.
2. Add the flour and sugar and whisk briefly until just combined. A few small lumps are fine and make lighter pancakes.
3. Heat the pan over a medium heat and wipe it with a little butter. Drop in 2 tbsp of batter per pancake, spaced apart, and cook for 2–3 minutes until bubbles appear on top and the underside is golden.
4. Flip and cook for 1–2 minutes more until the pancakes have risen and are cooked through in the middle.
5. Keep warm while you cook the rest, then serve with syrup, yoghurt or berries.

You have (Overripe bananas)

• 2 overripe bananas, mashed, plus 1 more sliced for the top if you have it

You’d add

• 150g porridge oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 egg
• 400ml milk (any kind)
• 2 tbsp honey or maple syrup
• butter or oil, for the dish (store cupboard)
• a pinch of salt (store cupboard)

Method

1. Heat the oven to 190°C (170°C fan, gas 5) and grease the dish.
2. Mix the oats, baking powder, cinnamon and salt in the bowl.
3. In a jug, whisk the mashed banana with the egg, milk and honey, then pour it into the oats and stir well.
4. Pour into the dish, lay any banana slices on top and bake for 25–30 minutes until set in the middle and golden at the edges.
5. Leave for 5 minutes, then scoop or cut into squares and serve warm with yoghurt or a splash of milk.