I have 11 bananas going brown in fruit bowl. anyone got any ideas?

[wilkos]

ta

Other than banana bread/cake/flapjacks I'd say don't buy so many bananas

Banana Bread?

I have a recipe but will need to translate it - so give me a few minutes.

I have a fantastic banana bread recipe too...

Banana Bread with Cinnamon Crumble Topping
Source: Orangette, adapted from Bakesale Betty and Bon Appétit, September 2008

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana - (about 3 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water
For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Preheat the oven to 350° F / 160° C (150° C for fan oven). Butter and flour a 9- x 5-inch metal loaf pan. (Alternatively, you can spray the pan lightly with cooking spray and then line it with parchment paper, letting the excess hang over the sides. That?s what I did, and it made it very easy to remove the finished bread from the pan; I just grabbed the parchment and lifted. Also, because I don?t have a 9- x 5-inch pan - and because an 8 ½- x 4 ½-inch is a little too small - I used a 10- x 3-inch pan that I found once at a flea market.)

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

Gordon Ramsey's banana cread is wonderful too:

Banana bread with Walnuts and Chocolate Chips
This bread is a fantastic way to use up overripe bananas. I even go as far as saving and freezing the odd over-ripe banana until I have enough for the recipe. Don?t worry if the skins of the bananas turn black in the freezer ? it won?t affect the finished bread. Banana breads generally become more moist over time so make a day or two before serving them. Server them plain or toasted with a little butter or chocolate spread. Baked breads can be frozen for up to a month.

Softened butter, to grease
150g plain flour
150g whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
170g golden castor sugar
75ml vegetable oil
2 large free-range eggs
150g natural yoghurt
1 tsp vanilla extract
3 large (or 4 medium) very ripe bananas
50g walnuts, chopped
50g dark chocolate chips

1. Preheat the oven to 180C/Fan 160C/Gas 4. Butter and line a 2 litre tin (or 2 smaller tins). Mix all the dry ingredients, except for the walnuts and chocolate chip together in a bowl.

1. In another bowl, combine the vegetable oil, eggs, yoghurt and vanilla. Peel and mash the bananas with a fork, then mix into the egg mixture.

1. Fold the wet ingredients into the dry mixture then quickly fold in the walnuts and chocolate chips. Try not to overmix the batter to ensure a moist loaf. Scoop he batter into the prepared tin.

1. Bake for about an hour until a skewer comes out clean when inserted into the centre of the loaf. If the bread is not ready return it to the oven for another 10 minutes. Leave to cool in the tin for 10 minutes before turning out on to a wire rack. Cool completely before slicing and serving.

1 / 2 cup butter or margarine
1 cup sugar
2 eggs
2 cups plain flour
2 teaspoons baking powder
4 to 6 bananas
1 teaspoon vanilla
1 / 2 salt

1. Beat butter and sugar until creamy. Add vanilla.
2. Add eggs one at a time and beat well after each addition.
3. Sift dry ingredients together and add too.
4. squash bananas until fine with a fork and add it to the mixture last.
5. Mix everything together well and pour into a small loaf tin which is smeared with fat
6. Bake 1 hour at 180C / 350F.
7. serve sliced with butter.

A) The bread will taste better after a few days in a tin

B) Coarse or unsifted flour can instead of flour / cake flour is used.

I used google translate so some things may not have translated well but i have checked it and can't see any glaring errors.

What ballpoint said. I only buy one or max 2 bananas at a time now - the buggers always go off. Banana bread is a great solution but often I don't have time before it's too late.

I read somewhere recently that bananas are the UK's most wasted food...

yummy, thanks everyone!

dh's fault, decided he is on atkins this week

why he couldnt have told me this before ocado delivered i have no idea

(in the one I posted, it calls for all-purpose flour (effectively what the Americans call plain flour) plus baking soda. If using plain flour I've tended to use 1tsp of baking powder plus 0.5tsp of bicarb (bananas can be quite alkaline so I don't use all bicarb) but I also make it using self-raising flour with half tsp of baking powder)

I'd have to agree with banana bread. I made a loaf last week and forgot how moreish it is! The recipe Liskey has posted sounds amazing, might have to give that a go too . Amy

Stick any spare ones in the freezer. They go horribly black but squish out beautifully from their skins when you want to cook with them another time!

invite my DS round

sorry!

Bananas in rum

Slice them lengthwise, and sprinkle with brown sugar, lemon juice, a dash of rum and a knob of butter.

Bake in oven

Delicious!

Flush them down the toilet

thanks for all your replies!

loving pestomonsters suggestion

I am experimenting. trying to make banana crisps in the oven as we speak.

I know you will all be on tenterhooks so will update later

Thank you wilkos, try 'em, my dds lurrrrrve them done like that