 |
| nobody loves you, sad banana |
Ah, the sad tale of the leftover over-ripe banana. Some people can only eat bananas when they're just past green and no further, personally I think they taste better when riper...but there comes a point...
The most common recipe you can use these in is banana bread, which actually tastes better the riper the banana is (honest, you can use half fermented bananas and it will taste amazing and I promise you won't die...well not unless you choke on it or you have a fatal banana allergy), but an alternative for that solo banana is adding it to blueberry buckwheat pancakes. The way I make this dish means it's sugar free, gluten free and almost dairy free (you could skip the butter). And it tastes like fried cake.
Fried.
Cake.
You'll need
- 1 c buckwheat flour
- 1 t bicarb soda
- pinch of salt
- 1 egg
- 1 c almond milk (or regular milk)
- a handful of blueberries (fresh or frozen)
- 1 mashed banana
- 2T melted butter
- 2 T coconut oil
This is the bit where the recipe should tell you what to do and how long to cook things, and what kind of pan to use and preheating blah blah blah, but I'm assuming any readers here aren't children and know how to cook a damn pancake. When your mixture is mixed, fry it in some coconut oil. Simples.
Now while you have the makings of a delicious tasty Sunday breakfast right here, one final suggestion is to freeze your bananas if you don't think you'll get through them quickly enough and you're a bit short on time for baking or making pancakes. Bananas freeze really well and make a great addition to smoothies. Or cocktails ;)
.jpg)
Posts
No comments