At the end of every week, even though I eat more bananas than the family of Howler Monkeys that lives in the jungle nearby my house, I usually have a few bananas dangling off the branch that didn’t make it onto anyone’s plate. Now, they’re a little over-ripe and no one wants to eat them.
Instead of throwing them away, there are lots of things you can do with over-ripe bananas. One of my favorite recipes is the gluten-free, dairy-free, sugar-free, egg-free, pudding-slash-cake banana bake. For this recipe, I use Cavendish bananas, and also the small, sweet Lady Fingers.
This is one of my chilly morning favorites to have warm for breakfast.
Banana Bake Recipe:
10 mashed over-ripe bananas
1/2 cup olive oil
1 cup banana flour (or other wheat-free flour)
1/2 cup raisins (optional)
pinch anise, nutmeg, cinnamon
Mix and mash all the ingredients together until well combined, then pour it into a greased 9-12 inch cake tin. Bake at medium temperature (180C) for 45-60 minutes until the pudding is firm in the center. Serve hot or cold.
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