BANANAS are the most popular single supermarket item, with the average household buying 174 of them last year.
But they are also one of the most wasted foods, as 1.4million are binned in the UK every day, according to new figures.
However, MasterChef judge Gregg Wallace reckons that can be turned around, by trying a few simple recipes as we notice the bananas starting to go off.
He says: “Everybody loves bananas. They are part of our national psyche.
“So it is a shame to throw them away when they start to brown, as this is when they are at their sweetest and best to bake with.
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“They are also packed with potassium, vitamin B6, vitamin C and fibre, which help keep you full for longer.”
Here, Gregg shows Georgette Culley how to bake them . . . not bin them.
Savoury banana fritters
Serves 2
YOU NEED:
- 3 medium bananas, mashed
- 3 eggs
- 125ml milk
- 125g plain flour
- 1tsp baking powder
- ½ tsp salt
- 1 tsp curry powder
- 1 spring onion chopped
- 2 tbsp sweetcorn
- Sunflower oil, for cooking
- Chilli sauce to serve
METHOD: In a large bowl, whisk together the bananas, eggs and milk.
Add the remaining dry ingredients and whisk to combine.
Then add the spring onions and sweetcorn. Mix well.
Heat a large frying pan over medium to high heat and add oil. Dollop the mixture into the pan and gently flatten out with the back of a spoon.
Cook for about five minutes per side and serve with chilli sauce.
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Banana pancakes
Makes 2 pancakes
YOU NEED:
- 2 bananas
- 4 eggs
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp coconut oil, for frying
- Berries and yoghurt to serve
METHOD: In a bowl, add bananas and then mash using a fork.
Add eggs, cinnamon and vanilla. Pour into a jug.
Place the pan over a medium heat and add coconut oil.
Pour pancake mixture into pan and gently swirl around.
Cook for two to three minutes on each side.
Serve with berries and yoghurt.
Banana ice cream
Serves 2
YOU NEED:
- 2 large bananas cut into slices and frozen
METHOD: Once frozen, place the banana slices into a blender.
Pulse the banana in the blender.
Keep pulsing and then scraping in the sides of the blender using a spoon.
Keep on blending. Scrape down the sides again.
It should turn into a smooth ice cream like texture.
Serve straight away.
TIP: You can add toppings to this ice cream, such as peanut butter, chocolate sauce, coconut flakes.
l For more recipes, see showme.fit with Gregg Wallace.
Banana & oat waffles
Serves 2
YOU NEED:
- 80g oats
- 2 bananas
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla essence
- 1 handful of berries to serve
- 1 tbsp yoghurt to serve
- 1 tbsp peanut butter to serve
- Olive oil (to oil waffle maker)
METHOD: Prepare your ingredients. Add all of them, aside from the toppings and oil, to a blender and blitz.
Transfer your mixture to a jug and pour into your lightly oiled waffle maker. Cook for ten minutes and enjoy with choice of toppings.
Banana roll-ups
Serves 2
YOU NEED:
- 2 slices of brown or white bread
- 2 tbsp smooth peanut butter or any other nut butter
- 2 bananas
- Oil for frying
- 1 egg
- 2 tbsp milk
- ¼ tsp ground cinnamon
- ¼ tsp vanilla extract
- Brown sugar for sprinkling
METHOD: Remove the crust from the slices of bread and roll out flat using a rolling pin. Spread a thin layer of peanut butter across slice of bread.
Roll up a banana inside the slice, into a log shape. Then pinch to seal.
Place pan over a medium heat and add oil. Whisk together the egg, milk, cinnamon and vanilla.
Dip the banana and bread roll into the batter until coated. Shake off any excess.
Cook until brown on all sides.
Pour sugar on to a plate and roll your banana roll-up around to coat in sugar.
Banana curry
Serves 2
YOU NEED:
- 1 tbsp coconut oil
- 1 large onion, peeled and chopped
- 2 tbsp curry powder
- 3 bananas, peeled and thickly sliced
- 100ml coconut milk
- 2 tbsp chopped coriander
- Handful of sugar snap peas
- Boiled rice to serve
METHOD: Heat the oil in a pan and sauté the onion for up to three minutes.
Stir in the curry powder and cook for 30 seconds. Add the banana and cook for five minutes.
Then add the rest of the ingredients and cook for a few more minutes.
Add the coriander, season to taste and serve with rice.
