Bananas
Did you know that...
Bananas are radioactive. You can die from radiation poisoning from eating banana, if you can eat ten million bananas at one time. There is no harm with your current banana consumption but there is a bigger issue if you waste them. Follow these tips on how to buy, store and cook them.
Buy
- Cavendish bananas can be purchased green to ripen at home.
- Avoid grey bananas as they will not mature.
- Plantains can be ripened for longer and be used to make Caribbean stews or make fried tostones.
Store
- Keep at room temperature until they are ripe. To speed ripening put in a paper bag.
- Once ripe, bananas can be refrigerated for three days.
- Peel ripe bananas and freeze whole or halved.
Cook
Vegan spotty banana pancakes
Makes up to 3 serves
Banana pancakes are a simple but delicious way to use up mushy bananas past their prime - a welcome departure from banana bread. Those with a nut allergy can swap out the nut butter with tahini.
Steps
Step 1: Mash 2 brown bananas until there are no large lumps.
Step 2: Whisk 3/4 cup of preferred milk, 1 tsp of vanilla essence, and 2 tbsp of nut butter.
Step 3: After mixing all the wet ingredients, add 1.5 cups of self-raising flour.
Step 4: Whisk the flour through the wet mixture until it comes together, adding a little extra milk if it seems too thick.
Step 5: Fry the mixture on low heat with a small amount of oil until golden brown on each side.
Storage
Store leftovers in the fridge for 2-3 days. Or cool and freeze pancakes for up to 3 months in an airtight container.
Zero waste tip
Don’t throw away your banana peels! Store them in the freezer until you have 6 or so to make your own vinegar. In a jar, just cover them in water, add two tbsp of sugar, weigh the banana peels down so they’re submerged beneath the liquid, and let it sit for six weeks with a loose lid. Drain peels and store vinegar in the fridge.
Reference
Recipe inspired by Seed2Soul Spotty Banana Pancakes (PDF 23.8KB)