Usually when you cross the line, there’s no turning back. Except when it comes to bananas and their ripeness. I like to live on the edge and for me there is no such thing as an overripe banana. The more you think it’s gone bad, the more it will surprise you. I love the fact that my local store sells them like three times cheaper than usual price only because they have some brown spots. The more the better! The more the sweeter! The more the merrier! You can use it to all kinds of great things like pancakes, smoothies, jams, muffins or breads. Overripe banana should become an official trade mark for recycling cooking, seriously. Or start a political party or religion or something. On the other hand I’m weird, but, hey, who cares anyway.
Healthy Banana Bread
(can be made in a muffin tin as well)
Ingredients:
3 very ripe bananas, peeled and mashed
60 ml vegetable oil
½ cup brown sugar
1 egg, beaten
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
¾ cup wholewheat flour
¾ cup wheat bran + 3 Tbsp for dusting
a small handful of walnuts, roasted and roughly chopped
Preparation:
Preheat the oven to 175°C. Butter a small loaf pan. Dust with wheat bran.
In a mixing bowl mix the bananas, oil, vanilla extract, egg and sugar.
In a separate bowl mix the flour, wheat bran, baking soda and salt.
Add dry ingredients to the wet.
Pour the batter into prepared loaf pan. Bake for approximately 45 minutes (or until a tester inserted into the center comes out clean).
Remove from oven. Cool completely before serving.
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Along Comes Berry 