You may have read the headlines in the last few days about bananas.
Apparently Sainsbury’s feel they need rescuing. Although the average Briton eats three of the yummy, yellow fruit each week and 20 per cent of us tucks into at least one a week, as many as a third of us BINS them for even the tiniest blemish. I thought it was only my six-year old who couldn’t get past the bruise.
Worse still, 13 per cent of those surveyed throw the fruits away if they are even a little green. Do they not know that it will be a perfect sunny yellow specimen in no time at all? Patience is all that’s needed in that situation.
For the overripe, here are some of our favourite recipes- meaning no banana needs to meet an early end:
The healthy one
Lisa Roukin's yummy Green Goddess smoothie will leave you full of beans - and bananas.
Indulgent ice cream
A dish of Greg Malouf's luscious and cooling banana ice cream with salted date caramel uses no less than 400g of the yellow fruits.
This show-stopping banana and chocolate cake with peanut butter frosting by Suzy Pelta is ideal for a Shabbat tea.
Banana bread is the fastest way of using up the really ripe fruits - the ones that are almost black and mushy. They're the best ones anyway. My recipe spices it up with cardamom.
No sugar, full of flavour
It doesn't have to be an unhealthy. Laura Southern's banana bread contains no refined sugar.