- Author: Mary E. Reed
A year ago, a co-worker wrote a post on this blog entitled “It’s just a waste.” The sad facts of food waste are something we pay attention to since we work for the UC Postharvest Technology Center. A key component of our Center’s mission is to “reduce postharvest losses.” This topic also hits close to home on a personal level since I have always struggled with using up produce before it spoils. I go shopping about once a week, and tend to purchase just a bit more produce than what we will actually eat – in the hopes that one of us will suddenly adopt healthier eating habits by increasing our intake of fresh produce. I place the produce in my fruit ripening bowl, on the counter, or in the fridge, according to the recommendations on my handy produce storage chart. But nearly every week something goes awry, usually with my schedule, and I end up not serving the delicious produce-based meals I had planned, or I forget to pack my lunch, and oops, the negative effects of delayed consumption hit my produce.
I want to do better, too! I hereby resolve to try harder to stick with my menu plan, pay closer attention to produce on the counter and the fridge (sometimes known affectionately in the produce industry as the “black hole”), and I will try very hard to be more creative in my use or preservation of quickly ripening produce.
My single biggest challenge is bananas. I try to buy a smaller hand of 5 to 6 bananas with some green tint left. They go on my banana hook in a cooler corner of my kitchen. At least half the weeks of the year those bananas have black spots within 3 to 4 days, and by day 5 there are usually 2 to 3 bananas left that are no longer appealing to my family. So almost half the bananas I buy usually don’t get eaten. I know, I know, “buy a smaller hand of bananas,” you say. That’s easier said than done, at least at the markets in which I shop.
Thankfully there are many cooks out there willing to share their recipes for creative ways to use up an over-supply of bananas. Below is a starting list of ideas that I’ll be drawing from as I make an effort to reduce produce waste, and especially banana waste, in our home.
- Slice into 1-inch chunks, freeze in a single layer on a wax paper covered cookie sheet. Transfer into a zip-bag and return to the freezer to use as needed for fruit smoothies or other cooking projects
- Banana bread or banana muffins
- Homemade banana ice cream
- Banana layer cake with cream cheese frosting
- Slice lengthwise, sauté in butter and ¼ tsp. rum flavoring until golden brown, and serve on ice cream
- Banana crunch cookies
- Make banana pancakes, add chocolate chips if desired (here’s a link to a pancake recipe called “Chunky Monkey” my son-in-law likes to make)
- Peel, insert a lollipop or popsicle stick and freeze. Eat as is, or dip in melted chocolate.
- Banana drop cookies
- Slice, dip in fresh lemon juice, and dry in a dehydrator
- Make a warm spiced banana topping that’s great on ice cream or gingerbread
- Banana oatmeal bar cookies
- Banana pudding
- Fruit Skewers
- Bananas Foster
- Banana Daiquiri
- Tropical banana bar cookies with raisins, pecans and coconut
- Banana cream pie
- Peanut butter, banana and rum bar cookies
- Burrito Bananas Foster
- Fruit Salad
- Banana crepes
- Dessert Pizza
- Banana Bundt cake with caramel frosting
- Fruit salsa, served with cinnamon tortilla chips
- Banana split
- Strawberry-banana parfait with yogurt and granola