Or what to so with those ‘ugly’ bananas…
Maybe I am just weird but I tend to believe that others out there do not like mushy bananas either. You know, the ones that sit in the fruit basket forgotten like the proverbial step child until, without warning suddenly they turn brown, in a matter of hours it seems. Alright, admittedly I am exaggerating, but I just really do not like them even when they start getting the little brown spots. At least not for eating as a banana. No, at that point I will resort to using them up in all manners of ways that I came up with over the years (I don’t like to waste and throw them out after all) from smoothies to sweetener in baked goods and muffins, to ice cream topping, I have tried most anything. How about you guys, do you have any favorite banana-use recipes?
This would be great as a snack or an indulgent breakfast: Pancake batter banana ‘fritters’. Since the bananas get soft and extra sweet as they cook, no need for syrup. Haven’t tried this, but some chocolate spread, like Nutella might be good…
- You need a few ugly bananas (very ripe)*
- leftover pancake batter (or for a simple recipe go here)
- short Bamboo skewers (to fit in the pan)
* one banana makes about three skewers on average.
- Slice bananas into rounds, about 1/2″ thick and thread 3 to 4 pieces onto short bamboo skewers (if you only have the long ones, cut them in half before or it won’t fit in the pan) You want to thread them on like you are making a flat snow man, if that makes sense (so they lie flat)
- Heat a skillet over medium high, when it’s hot, add a bit of oil and swirl to coat
- Put the pancake batter in a shallow dish and dip, first one side then the other, of the banana skewer until the slices are completely coated in batter.
- Cook in the preheated pan until set and slightly browned, then turn over and cook on the second side. Depending on the size of your pan, you can cook 3 to 4 skewers at a time. Enjoy hot!
Because of the skewer they are easy to pick up and eat!
© 2012 SimpleHealthyHomemade