We’re all guilty of throwing away the odd banana or two. In fact, 1.6 million of them get chucked every day in the UK. Thankfully, bananas are pretty versatile – blitzed into smoothies, used in bread, cakes, muffins and pancakes, or sliced up and eaten alongside a hot curry (yes, it works), there are plenty of ways to use them up.
Try this banana & coconut sorta flapjack. Packed with fruit and slightly more gooey than your average flapjack, it’s quick to throw together and delicious with a cup of tea. Add lime or other citrus zest if you have any, or leave out the coconut if you like.
5 tablespoons honey or maple syrup
2 ripe bananas, peeled
200g rolled oats
40g desiccated coconut
150g mixed dried fruit, such as raisins, sultanas, cranberries, blueberries
Preheat the oven to 180ºC/350ºF. Line a 20cm baking dish with greaseproof paper. Melt the butter and honey or syrup in a medium pan over a low heat. Meanwhile, grate the apple into a bowl. Break in the bananas, then mash well. Stir the mixture into the pan, then add the oats, coconut and dried fruit.
Stir well, then transfer to the lined dish, smoothing the mixture out with a spatula or wooden spoon. Place in the hot oven for about 20 minutes, or until golden (you’ll find it’s still quite moist in the middle). Cut into squares, then serve.
If your bananas are ripening too quickly and you’re out for the next couple of nights, then peel and chop them up and pop them in the freezer. For a refreshing morning smoothie, blitz 1 frozen banana, a good handful of blueberries, a few spoonfuls of leftover plain yoghurt (optional) and 200ml of milk – it’s ice cold and much nicer than adding ice cubes into the mix. When it’s out of blueberry season, you could use any mix of fresh or frozen fruit instead, or if smoothies aren’t your thing, try whizzing up frozen bananas with plain yoghurt and honey for a quick and healthy ice cream.
These are just a few ideas, but stay tuned for more banana recipes, coming soon.