What to Make with Your Brown Bananas?

We've all done it, gone shopping, seen those just about ripe bananas and grabbed a whole bunch. It costs a few bucks so it's not a big deal but then they begin to get those brown spots and they go downhill from there. Pretty soon the kitchen smells like a monkey's paradise and in the garbage they go. Well not my bananas! I am a repeat offender of the banana surplus in my home, but when they get brown or even black, you can bet they will make for some super sweet, delectable banana treats. 

Bananas turn brown when the starch in cells breaks down into smaller di- and monosaccharides (sugars, i.e. banana gets sweeter, perfect for dessert) and the enzyme polyphenol oxidase catalyzes the oxidation of ortho-dihydroxy phenols such as dopamine. When dopamine depletes it can be converted to melanin or red intermediates closer to that compound, explaining the browning discoloration. Cutting or mashing also damages the cells, which increases browning as well. Protein content of bananas has been shown to increase by about 17% 2 days after purchase and 53% 4 days after purchase. (http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/26955/WEAVERCONNIE1974.pdf?sequence=1) What this means is that when bananas brown, the starch converts to sugar and average protein content increases, so don't throw away your bananas, make them into something tasty and a good source of protein!

My go to recipes are Low-Fat Banana Chocolate Chip Cake and Dairy-Free Banana Sherbet (also contains sugar low on the glycemic index). If I don’t have time to make dessert right away, I cut and freeze the brown bananas so I can use them later in these recipes or banana chocolate chip pancakes.

Dairy-Free Banana Sherbet

(low glycemic index, about 30-35)

Yield: 1.5 quarts

Ingredients: 

3 each	510 grams	Bananas, Ripe
3-4 disks or ¼ cup	50 grams	Palm Sugar
1 Tbsp	14 grams	Water
1cup	227 grams	Soy Milk*
1 pinch	1 gram	Sea Salt
1 tsp	2 grams	Vanilla

1.     Freeze ice cream maker basins overnight.

2.     Mash bananas, place in blender.

3.     Heat palm sugar and water in a small saucepan until dissolved, boil one minute. Remove sugar from heat, pour onto bananas in blender.

4.     Add soy milk, sea salt, and vanilla to blender and blend for one minute until smooth.

5.     Taste your base to make sure the flavor is bold enough or sweet enough for your liking, more dissolved palm sugar or bananas can be added to adjust this recipe to your personal preference.

6.     Refrigerate base for 1 hour at least but spin into sherbet no longer than 1 day later.  

7.     Freeze in ice cream maker according to manufacturer’s instructions.

*Soy milk can be substituted with whole milk if desired for those who do not want a dairy free sherbet. Also, other milk substitutes such as Lactaid and rice milk (sweeter substitutes) can be used. Nut milks also add depth of flavor such as almond milk, hazelnut milk, or even oat milk.

Low-Fat Banana Chocolate Chip Cake

Yield: 1, 8” or 9” round or square cake, 

or 1 13”x 9” cake (only about 1” tall)

Ingredients: 

1 ½ cup	170 grams	All Purpose Flour
1 tsp	1 tsp	Baking Soda
½ tsp	½ tsp	Salt
¼ tsp	¼ tsp	Espresso Salt (optional)
1 tsp	1 tsp	Cinnamon
¼ tsp	¼ tsp	Nutmeg
¾ cup	150 grams	Granulated Sugar
2 each	100 grams	Eggs
4 each	680 grams	Bananas, Ripe
½ cup	113 grams	Light Sour Cream
½ tsp	½ tsp	Vanilla
1 cup	170 grams	Mini Chocolate Chips

1.     Preheat oven to 350^oF. Grease and flour pan for baking.

2.     Combine flour, baking soda, salts, cinnamon, nutmeg, and sugar in a bowl with a whisk or sift together into the bowl.

Espresso Salt from Chelsea Market in NYC

3.     In a separate bowl, mash the bananas. 

4.     Then combine eggs sour cream, and vanilla with the mashed bananas

Homemade vanilla made from vanilla bean and vodka or bourbon.

 5.     Add dry ingredients to the wet ingredients 1/3 at a time with the whisk. Add chocolate chips after second addition. Whisk until just combined, do not over mix.

6.     Pour batter into prepared pan and bake for 20-40 minutes (depending on pan size) or until cake is golden brown on top, springs back at the touch, or a toothpick comes out clean.

Banana Chocolate Chip Cake plated with Nutella Powder

(1tbsp Nutella per ½ cup of tapioca maltodextrin)