Waste Not, Want Not

Over the years, I’ve had the pleasure of meeting people from all walks of life. Some of them (if you’ll pardon the sweeping generalization here – especially the “wealthier” ones) are very good at making use of what they have. This is something that I have really come to admire, especially when faced with the every-day habits our horrendously wasteful throw-away society. Maybe it’s the “save the planet” green girl in me, (or maybe it’s just the thrifty penny-pincher), but I really strive to live by the whole reduce-reuse-recycle motto (failures due to sleepless nights notwithstanding).

Anyhow. Even though my office and basement can get rather, um… chaotic at times, with all the stuff I hang on to “because it might come in handy some day”, I love that I can whip up a costume/prop or come up with a “quick fix” for something broken or begin a completely new art project without ever having to leave the house. Now, before I get completely off track here, the point of all of this is bananas. Yes, that’s right, bananas. This post is supposed to be about my favourite uses for overripe bananas, because chances are you are going to have them from time to time, so let’s get to it.

3. Peel, mash together with two  big spoons of peanut butter (or other nut butter), and spread on toast.

2. Peel, halve, bag, and toss into the freezer. When frozen, use one (with berries, juice, almond milk, whatever) to concoct a delicious and nutritiously thick smoothie.

1. Banana bread! Again, I generally use formerly frozen bananas for this. Soooo good, I thought I’d share the recipe.

Banana Bread

• 3 medium bananas, thawed and mashed
• 1 egg
• 1/3 cup white sugar
• 1/3 cup brown sugar
• 1/4 cup vegetable oil or canola oil
• the zest from one lemon (save juice for something else)
• 1 1/2 cups all-purpose flour (or a mix of it and whole wheat)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon and grated nutmeg, each
• dash of salt
• 1/2 to 1 cup chopped pecans and/or chocolate chips (optional, totals 1 cup max – to your taste)

Preheat oven to 350 degrees F. Lightly grease a loaf pan (8″x4″x4″ ish) by putting some oil on a paper towel and coating. Set aside. In one bowl, mix your “wet” ingredients – your mashed bananas, oil, egg, sugars, and lemon peel. In a second bowl, mix your “dry” ingredients – flour, baking powder, baking soda, spices. Make a well in the center. Pour the wet into the dry and fold until just barely combined. Fold in your nuts and/or chips if desired. Pour into the loaf pan and bake for 55 minutes or so. Cool on a wire rack for about 15 minutes, loosen the sides with a knife, and then gently tip it out of the pan. Cool further on the wire rack. I like mine best warm and toasty with melted margarine… mmm.

So. Don’t be afraid to buy more bananas than you think you’ll be able to eat. This amazing source of potassium (as well as a good source of vitamins C and B6, manganese, and dietary fiber) can be used in a multitude of ways even when they are past their “prime”. Oh, dear. Now I’m starting to wonder when I will be “past my prime”, if I’m not already. Hmm. Better go distract myself with some banana bread. 😉