It’s Frugal Friday! The day when I share my best tips on how to save a buck, pinch those pennies, and make your hard earned dollars go a little further.
Today’s tip is on wasting less in the kitchen. Bananas are a common offender to getting wasted, right? You have intentions of making smoothies, eating them for a snack or eating them with your granola, but then by the end of the week you have forgotten about your good pal, the banana, and now they look brown and almost mushy.
Oh poor brown banana. It’s not your fault you turn an undesirable color after a few days! I feel for ya, brown banana. No longer shall you end up in the trash with fruit flies all over you! WE SHALL RESCUE YOU, DEAR BROWN BANANA AND MAKE YOU GREAT! Kitchens around the world will all wish they had brown bananas instead of their perfect yellow ones. You will shine in all your over ripe glory as we put you in the lime light as the star ingredient in a delicious BANANA bread.
To keep Mr. and Mrs. Brown Bananas happy and out of the trash, I always peel and freeze the over ripe bananas and use them for other things later down the road. You can freeze them in bags or glass jars like I have pictured here. I either freeze them singly to use in smoothies or in threes to use in the banana bread recipe below.
This is my late grandmother’s recipe. It was a favorite of my brother and mine when we were kids. Almost every time we visited my grandparents, she had a banana bread made for us to eat. I made a few changes to her recipe to make it more “real foodish”. Where she used white flour, I used sprouted whole wheat flour. Where she used white sugar, I used organic Sucanant. Where she used shortening, I used coconut oil. Feel free, if you wish to use white flour and white sugar as long as it isn’t GMO beet sugar, but PLEASE run far far away from the shortening. Run and never look back!
Sprouted Flour Banana Bread
2 tsp baking powder
1 tsp sea salt
1/4 tsp baking soda
2/3 cup Sucanant, coconut sugar, or organic cane sugar
3 over ripe bananas (thawed if previously frozen)
Mash bananas and set aside. Mix flour, baking powder, salt and baking soda in a small bowl. In a mixer, beat eggs, sucanant, and coconut oil until creamy. Add bananas and flour mixture alternately a little at a time until all well combined. Pour into loaf pan greased with coconut oil or butter. Bake at 350 degrees for 40 minutes or until no longer jiggly and toothpick when inserted, comes out clean. Cool in pan. Remove from loaf pan. Place in a closed container and let stand overnight.
Don’t ask me why it’s better the next day. I just do it that way because that’s how Grandma did it!
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