In a world filled with bloody civil wars and global warming catastrophes, it seems a bit ridiculous that I spend my time worrying about the bananas in my fruit bowl going to waste. And yet, that is exactly what I do every time I have a bunch of overripe bananas lying around in my kitchen.
My problem is that I do not like eating brown, splotchy, palette-sticking bananas (does anyone?), but at the same time I shiver at the thought of having to toss them in the bin. Merely the thought of doing so gives me nightmares about the EU’s towering food waste mountain.
So in order to tackle that terrifying waste mountain, I try to make small changes everywhere I can. And that means using up those overripe bananas.
There are plenty of overripe banana recipes out there for you to try, and the most exciting thing about these recipes is that the uglier the banana, the better the end-result.
This recipe is a lovely exotic spiced banana bread with lots of dried fruits and nuts. The almost overwhelming banana scent is counterbalanced with the aroma coming from the spices and the crunchy texture of the nuts adds another quirky dimension to an already brilliant banana bread.
So if you so much as think about throwing those bananas in the bin, I will personally come and haunt you in your nightmares together with some creepy images of exploding waste mountains. No offence.
- 250gr self-rising flour
- 1 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp ground cardamom
- Pinch of star anise
- 80gr butter
- 3 overripe bananas
- 3 eggs
- 40gr caster sugar
- 40gr muscovado sugar
- 1 tbsp desiccated coconut
- Handful of chopped nuts
- Handful of mixed dried fruit (pineapple, apricot, mango, fig,…)
- Preheat the oven to 180°C and line a cake tin with baking parchment.
- Put the flour, spices and baking powder together in a bowl and rub in the butter until you get a breadcrumb consistency.
- Stir in the sugar and mashed bananas.
- Stir in the eggs until you get a smooth mixture.
- Add the nuts, fruit and coconut. Pour the mixture in your baking tin and sprinkle some extra muscovado sugar and coconut (about 1 tbsp each) over the top. This will give the cake a lovely crunch.
- Bake in the oven for 45 minutes.