What to do with very ripe bananas --not banana bread! - Page 2 - Recipes & Cooking Advice - Eat Your Books

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annegeelong
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#21 Posted : Sunday, July 28, 2013 5:12:10 AM(UTC)

Yes, debkellie, frozen bananas whizzed into icecream are amazing! No need to add anything really - how good is that! Uses lots of bananas & seems really decadent!

bittrette
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#22 Posted : Friday, October 27, 2017 4:28:13 PM(UTC)
The New York Times Natural Foods Cookbook calls this "Simplest Dessert of All" (yes, that's the name of the recipe). But let it thaw a bit before eating it.

You can use mashed bananas as a spread for bread chips or flatbread. But don't use it on rye crackers - the flavors clash.
Agaillard
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#23 Posted : Sunday, October 29, 2017 10:45:35 AM(UTC)

You can make banana ketchup (which is popular in the Philippines and in the Caribbean) - just google it to find the recipe I could not paste the link here ! So that you can make a couple of batches, then freeze it until you need a nice dip for some dim sum or something.


Personally I am making "peanut butter banana bundt cake" (see recipe in EYB), because I also have peanut butter to use up.


Sorry just realised the initial conversation was 5 years ago! Still useful though :)

annmartina
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#24 Posted : Monday, October 30, 2017 4:34:43 PM(UTC)

Momofuku Milk Bar cookbook by Christina Tosi has an incredible banana cream pie recipe with very ripe bananas pureed into the pudding.  It's banana flavor magnified!

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