We’re going bananas for bananas

Today is National Banana Day and it got us thinking what to do with those overripe bananas currently languishing in our fruit bowl.

Banana smoothie recipe

According to the governments waste advisory body Wrap, Brits throw away 1.4m edible bananas every day! We’re always keen to reduce our team food waste here at Honeybuns and it’s true to say that we often have a few sorry looking bananas left in our team fruit bowl. So rather than being destined for the compost bin, here are a few of our fave banana recipes.

This Coconut, banana and raspberry smoothie bowl is gluten and dairy free and vegan too, and makes a delicious breakfast option. Simply blend one chopped banana and two scoops of dairy free coconut ice cream together until smooth. Add a large handful of frozen raspberries and blend again. Make sure you have enough of the smoothie mixture, if not you may need to add another spoonful of ice cream. Sprinkle with your choice of topping – we used desiccated coconut, raspberries and banana – and enjoy!

Banana smoothie bowl recipe

Bananas also make a fab healthy (and dairy free) ice cream substitute. This banana ‘ice cream’ is really quick and easy to make. Simply take your bananas – any quantity, we usually use about 4 – peel them and chop into chunks. Pop them onto a clean tray and freeze for an hour or so. When ready to eat, simply put the frozen banana chunks into a food processor and whizz until smooth and creamy. Serve immediately, with an optional drizzle of melted dairy free chocolate and some chopped nuts. Delicious!

free from Banana and Pecan Oat Bar 7

Overripe bananas are perfect for making Get out of Bed Muffins’ recipe in ‘Honeybuns Gluten free Baking‘, or these recipes previously featured on our blog; the rather moreish gluten free Banana Bread, tasty Banana and Pecan Oat Bar, and Banoffee Flapjacks.

Emma is a big fan of using bananas in gluten free baking, as you can read in this article on how to get the best from your gluten free baking – they’re a great way of adding moisture to counterbalance the crumbliness you often get with gluten free baking.

We’d love to hear your suggestions.