We have what I like to call a “stash” of frozen, over-ripe bananas in our freezer. And it seems as if that “stash” replenishes itself at an exponential rate. It’s not that the bananas don’t get eaten, because Eric and Logan both love them. But I think every once in a while a batch of bananas ripens a little too quickly.
I don’t do anything special to the over-ripe bananas to store them in the freezer. I know some like to mash and pre-measure amounts for their favorite banana recipes, but I just toss the banana in the freezer. Peel and all.
Not fond of the texture or really even the taste of plain bananas, Madeline and I only like ti eat them if they are cooked into something. So our stash is quite often made into Multi-Grain Banana Bread (or muffins). This time I was ready for a change. Something a little different.
Adding chocolate chips to banana bread isn’t a new thing, but I thought I’d try toying with the batter and making that chocolate as well. As Logan would say: “Deeeeeeeeelicious!”
Of course you don’t have to use over-ripe bananas for Banana Bread or Muffins. There are lots of other uses for the fruit.
5 (Other) Ways to use Over-Ripe Bananas
Frozen bananas are great added to smoothies. It would be easiest to peel the bananas and freeze them in individual bags for this use. That way you can grab a frozen banana without waiting for it to thaw so you can peel it. Slice, dice and toss it in. Recipe to try: Banana Berry Smoothies
Ripe banana puree would be great stirred into a bowl of your morning oatmeal. A little extra sweetness without any refined sugar.
Substitute part of the liquid (milk, butter milk, water, oil, butter…whatever you feel like experimenting with) for some banana puree in your favorite Pancake Recipe. I haven’t tried it yet, but I bet banana would do well in these Healthier Whole Wheat Waffles.
Surely you’ve taste or maybe even made pumpkin cookies? Why not swap out the pumpkin puree for banana puree to give it a different flavor?
5. Healthy Ice Cream
That’s right, I said healthy and ice cream in the same phrase. Check out this One Ingredient Banana Ice Cream recipe. What a perfect way to get a sweet fix without busting any New Year’s Resolutions. Or maybe you’d just rather your kids have a healthy treat once in a while.
These muffins were perfect for me. The banana wasn’t too strong, but it was still there to add moistness and some additional nutritional value to the muffins.
They also froze very well (once completely cooled) in gallon sized Ziploc bags. Perfect for busy mornings during the week…or late evening cravings for chocolate.
What other ways do you like to use over-ripe bananas?
Triple Chocolate Banana Bread Muffins
2 1/3 cups whole wheat flour
2/3 cup sugar
2/3 cup cocoa powder
2 tablespoons cold milled flax (ground)
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cup mashed or pureed banana
2/3 cup plain or vanilla yogurt, Greek preferably
2 large eggs, lightly beaten
1 teaspoon vanilla
8 tablespoons butter, melted and cooled to room temperature
1/2 - 3/4 cup dark chocolate chips or chunks
1/2 - 3/4 cup white chocolate chips or chunks
In a medium sized bowl, whisk together the whole wheat flour, sugar, cocoa, flax, baking powder, baking soda, and salt until well combined.
In another medium bowl, combine the banana puree, yogurt, eggs, and vanilla. Whisk until combined. Stir in the butter.
Make a well in the center of the dry ingredients. Pour the banana mixture into the flour mixture and stir with a wooden spoon until just combined. Then, stir in the chocolate chips, reserving about 1/4 cup or so for sprinkling on top of the muffins.
Grease 24 standard sized muffins cups. Using a large cookie scoop, fill your muffin tins. Each muffin cup should hold about 3 tablespoons of batter. Sprinkle remaining chocolate chips on top.
Bake at 375 for 17-25 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then remove and cool on a wire rack (or eat).