I have a “weird fruit thing.” I refuse to eat a piece of fruit if it’s just the teeniest bit too squishy or bruised or judgmental. And bananas are the worst. I can’t buy a bunch of bananas and have one each day until they’re gone. I have to buy one banana after carefully examining it for flaws and eat it within twenty minutes. After that, it will get too ripe for my tastes, and it’s dead to me. I might as well leave it out for the vultures.
But on the rare occasion that I find myself with an abundance of overripe bananas, I have ways of using them without having to think too hard about how gross and slimy they are after sitting on the counter for two days. So, without any further delay, (before those bananas get any grosser) here are my favorite recipes for using up brown bananas.
Banana Bread (via Food Network)
Let’s get this one out of the way first. Banana bread is the Holy Grail of brown banana recipes. But here’s how you make it even better. Add chopped dried apricots, golden raisins, dried cranberries, or chocolate chips. And coat your bread pan with a layer of cinnamon and sugar. You’re welcome in advance.