- cross-posted to:
- nonpolitical_memes@lemmy.ml
- cross-posted to:
- nonpolitical_memes@lemmy.ml
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Tbh these don’t even look that bad. Even many times you peel one of these and they are totally fine on the inside
Banana bread is super easy to make. The only reason i don’t make it more often is because it’s basically cake in disguise.
I have a chest freezer in my garage full of bananas that begs to differ.
If your bananas have developed sentience and started to beg, you’ve left them too long!
Grill it with chocolate.
what is the logo of x doing here?
I like to make banana milk with those really brown bananas. In fact, I let them age just so they are nice and sweet.
I take 1 or 2 bananas, break them in chunks and put them in a measuring cup that holds around 1L, add a bit of vanilla extract, fill with milk to cover banana chunks, blend with a stick blender until smooth, fill milk to the top, blend a bit more just to mix everything, done. Serves one (me) or two (regular) people.
There is a snack called appam made with wheat/rice flour, which calls for overripe bananas. For this level of browned bananas, you probably don’t even need to add sugar seperately.
You can make banane flambée !
- Split the bananas length-wise as good as possible, they should split in 3.
- lay them done in a pan
- heat it until hot, no need to cook them too much
- sprinkle with powdered sugar
- prepare a
shitshot glass of brown rhum and some matches (or lighter) - pour the shot on the bananas and light it on fire !!! 🔥
- turn of the heat, let it extinguish buy itself
Et voilà ! You have delicious caramelized banana desert!
prepare a shit glass of brown […]
I… don’t think I will
Sometimes I just hate the autocorrect on my phone… I meant to write “shot glass of rhum”
All good, I was making a joke :P
I had to control my laugh during a meeting :D
Let them spend some time in the freezer. There’s still a chance they could be used in pancakes or dog biscuits…
They’re totally edible
I have a female friend that just sprinkles cinnamon on it and mashes them with a fork and says it’s delicious. Yeah she’s crazy. I suggested putting some palm olive on it so it would make easier to scrape it into the garbage bin
Honestly sounds delicious
Yeah, but it tastes like ripe bananas with cinnamon. I also tried making banana ice cream (only ripe bananas, and stir it while it freezes. Didn’t become a fan. I just opted for not buying bananas
Sounds like you’re just not big on bananas
Yeah I can live without bananas. They’re not indigenous* to where I’m from (Portugal) so it makes little sense for me to pay for shipping from other countries while inevitably letting some go to spoil. There’s plenty of other fruit I can eat without making a bigger carbon footprint
*actually we have a variety of bananas from madeira island which is Portuguese. They are smaller than your regular banana but make up for it in taste cause they’re delicious (regular imported bananas don’t taste like much)
It always makes me wonder what delicious flavors nature has provided that I’m missing out on. Just like Banana’s in the states, we have a “main” variety of apple which is “Red Delicious” (it’s just a name, not delicious). This abomination is the prettiest picturesque apple you’ve ever seen, but it tastes like cardboard compared to any other apple species. I wish we still had access to all the different varieties of banana’s that used to be around but guess we’ve fucked that one up.
Every fruit from big supermarkets tastes like chemicals, looks shiny like you say and they’re all the same size. Also they pick them when they’re not ripe a refrigerate them, so an apple lasts like 3 days outside the fridge before you open it and it’s rotten inside. The good fruit and vegetables come from local markets. It’s less convenient and sometimes even more expensive but you get to taste and benefit from the better nutritional content.
My Grandmother won’t eat them until they’re like this.
I’m a ‘just a hint of green’ girl.
So you like 'em young and hard?
Sorry.
But I always make banana cake!!! Mmmmmm
The key to amazing banana bread is to make it with soft, brown sugar. The stuff that is clumpy, glistening with moisture, reminiscent of molasses. It adds so much to the flavor. And actual nuts, of course.
Isn’t it reminiscent of molasses because brown sugar has molasses in it?
Yes, that is absolutely correct.
This makes me think you could use straight sorghum, or mix in some with brown sugar.
Also makes me want to try panela, unrefined whole cane sugar from Central and South America
I do in fact use unrefined, brown cane sugar, although I have not tried panela specifically.
The one I use pretty much looks like this:
It’s an organic fair trade brand, but I’d have to look up where it is imported from.
As I said, I can’t imagine making it with any other kind of sugar any more. Sorghum seems like an interesting idea, might have to experiment with that.
Don’t tell me what I do and don’t do
Haha, I took this post as motivation to finally use up those frozen bananas I had. Now I have banana bread muffins in my freezer instead. It’s a good upgrade if you ask me.
Finally! A use for my old bananas AND excess nut butter!
