Our local grocery store often has bags of “bad” organic bananas on discount. I have learned how to get the most use out of all of our bananas and I want to share them with you!
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#1 – Fertilizer
Banana peel fertilizer is one of the most easy ways to make your own fertilizer and your tomato plants will love it!!
Once you’ve used your bananas (see recipes below), pack a mason jar full of peels and then cover with water. Let sit on the counter for 1-2 days and then use at the base of your plants! Our tomato plants took off after just a little of this fertilizer given. It is a simple and effective way to use your peels.
#2 – Compost
Banana peels are a great addition to your compost pile! Don’t have a compost area on your property? Check out this video to make one of your own for free/low cost.
#3 – Frozen Bananas
Freezing bananas is one of the best ways to preserve your extra yellow-fruit-fly-attracting fruit.
When I am freezing big batches of bananas I like to do it two different ways.
- Slice bananas and lay flat on a sheet pan in the freezer. Once frozen, put in a large bag or container. These are great for smoothies, or banana ice cream.
- Measure out bananas for your favorite recipes, label the bags you’re putting them in, and mash up. For Example: I write “double batch banana muffins” and know that these bananas will be the ones I take out for my muffins. If you don’t want to do this, you could also just write the number of bananas in each bag. Lay flat and freeze!
#4 – Sourdough Banana Muffins
These fluffy and moist muffins are the perfect breakfast, snack, or dessert for the whole family! Egg and dairy free for sensitive bellies.
Sourdough Banana Muffins
- Mixing Bowls (Kitchen Aid will also work)
- Measuring Cups
- Muffin Pan + Liners
- 3 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup active sourdough starter
- 3/4 cup brown sugar
- 1/2 cup melted coconut oil or butter
- 1 tsp pure vanilla extract
- 3 ripe bananas
- Mix all of the dry ingredients together and set aside.
- Mix together all of the wet ingredients.
- Add dry ingredients to the wet. Be careful to not overmix. Mix just until incorporated well.
- Cover with a damp tea towel and let set 12-24 hours at room temperature.
- Pre-heat oven to 350 degrees.
- Line your muffin tin with liners or grease generously.
- Fill your muffin tin with each compartment filled equally.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before enjoying!
- chocolate chips
- chopped nuts
- dried fruit and seeds
#5 – More!
Here are many more ways to use your over ripe bananas:
- Banana Bread
- Nice Cream
- Banana Pudding
- Banana Split
- Banana Cookies – 2 Bananas, 1 Cup of Oats, 2 Tsp Cinnamon. Mix and bake at 350 for 10 minutes!
What would you like to see next?!