Forum Topic

Bananas that are ripening rather fast in this weather...

I don't like eating bananas just as they are once they've started to go brown.I've several solutions (other than buying fewer and eating them before they go brown) the easiest of which is whizzing them up with cold milk (UHT will do - you can't tell the difference)to make a delicious drink... but what are yours?

Philippa Bond ● 4643d18 Comments

On my brother's fridge turnout we also found some rather overripe avocadoes.We checked them out to make sure they were just squishy and hadn't lost their flavour and decided to make a guacamole.Mash the avocado with a fork - we like it not too smooth - and then add chopped tomato, crushed garlic and some lemon juice.  Sometimes we add a dash of tabasco.Instead of corn chips we rather like pitta bread split in half and toasted or oven heated until crisp.

Philippa Bond ● 4593d

If you buy a bunch, break them off and separate them out, they ripen slower that way.A well known fact in Queensland - "The Banana State"

Rosco White ● 4597d

My brother was chucking out some broccoli as he was about to go away for the weekend.It had started to turn yellow as the flowers opened.Broccoli has such a short shelf life.I steamed it, made a cheese sauce and sliced some tomatoes on the top and grilled it.  It became a very good broccoli cheese. It would never have looked good simply steamed as I would usually eat it but like this it was delicious.Now I need to tell Bro what he missed!Have you rescued

Philippa Bond ● 4599d

Still no chance to try these.  Anybody got a favourite recipe?Banana custard (powdered sweetened a little with sweetener and a touch of diabetic jam) is still the firm favourite.  They're sure to get fed up with it, aren't they???

Philippa Bond ● 4614d

Well, visited parent last week and there weren't enough ripe bananas sitting in the bowl to make anything with!  I had thought I'd make banana muffins because then we could leave a couple and freeze the rest to leave out next time we visit.

Philippa Bond ● 4620d

Would love to know how it turns out

Suzan Issa ● 4635d

That's a great idea for when I next bake a cake.

Philippa Bond ● 4638d

Our family favourite is making a cake but substituting the butter with the same weight of ripe banana.... yum

Suzan Issa ● 4640d

My favourite but I hardly ever get around to making it.  Just as well because I'd have trouble not to eat it all.  I like it with walnuts in it.  My brothers didn't.  Mum used to make it with walnuts in one half.http://www.bbcgoodfood.com/recipes/489639/banana-and-walnut-loaf

Philippa Bond ● 4641d

Ethylene gas is what causes a banana to ripen.If you have any unripe tomatoes or other fruit keep them next a ripe banana for 24-48 hours.

Nigel Brooks ● 4642d

Of course you could always buy just the amount you need?

Bernadette Clover ● 4642d

I haven't seen it! Looks like a lot of management involved in getting them here and then we let them run away ripening in the fruit bowl!  (BTW they give off a gas and will ripen other fruit they are near - eg those rock hard ripen at home avocadoes).Another use for ripe bananas:  Banana CustardFor an easy one you'll need a couple of tablespoons of custard powder to a pint of milk (UHT from the store cupboard is fine) and two bananas. If you are reducing sugar/have a problem with sugar then either reduce the amount or use a little sweetener once the custard is made.

Philippa Bond ● 4642d

I watched it too. Some pretty amazing logistical stuff there.

Susan Kelly ● 4642d

We should form a club - our logo is sorted!!

Bud Richards ● 4642d

You're OK I saw it as well.Nigel (joined the 'saddo' club) Brooks

Nigel Brooks ● 4642d

Which reminds me that there was a programme on BBC1 last week which was quite interesting and showed how bananas get to us in the UK and how they control and then invoke the ripening process so that when they hits the shelves, we get best shelf-life from them.Sad life I lead, eh!!

Bud Richards ● 4643d

You can refrigerate them - it turns the skins black but slows down the rate of ripening.You can peel them and freeze them in chunks ready to use in smoothies.You can whizz ones that are really quite brown and still have a good flavour when mixed with cold milk.

Philippa Bond ● 4643d

Brown is good as the natural sugars are at their highest.I draw the line at black though as they are generally too mushy.

Nigel Brooks ● 4643d