Brown bananas are sweeter and more flavorful than green ones. Don't throw them out. Here are 10 ways to use them.
The classic. Mash 3 ripe bananas + 1/3 cup melted butter + 3/4 cup sugar + 1 egg + 1 tsp vanilla + 1 1/2 cups flour + 1 tsp baking soda + pinch of salt. Bake at 350°F for 55-60 minutes.
Frozen banana + milk + peanut butter + protein powder. Blend until smooth. The frozen banana makes it thick and creamy like ice cream.
Mash 1 banana + 2 eggs + 2 tbsp flour. Cook like regular pancakes. Just 3 ingredients, naturally sweet.
Freeze brown bananas, blend until smooth. That's it. Add cocoa powder, peanut butter, or berries for variations.
Mash 2 bananas + 1 cup oats + 1/4 cup chocolate chips. Drop spoonfuls on a baking sheet, bake at 350°F for 12 minutes. No flour, no butter, no sugar needed.
Similar to banana bread but in muffin form. Bake at 350°F for 20-22 minutes. Easier to grab and go.
Mash banana into the egg mixture for French toast. Adds natural sweetness and banana flavor.
Blend frozen banana with a splash of milk until thick. Pour into a bowl, top with granola, coconut, and berries.
Mash a banana into your morning oatmeal. Adds natural sweetness without sugar.
Peel brown bananas, freeze in a zip-lock bag. Use for smoothies, baking, or "nice cream" later. They freeze for 3-6 months.
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Yes. Brown bananas are just overripe. They're sweeter and softer than yellow bananas. If they smell fermented or have mold, throw them out.
Yes. Thaw them first. They'll be very mushy and watery, but that's perfect for banana bread. Drain excess liquid before mashing.