Bananas can replenish your stores of potassium, an essential mineral and electrolyte, which helps regulate heart function as well as fluid balance. They also contain vitamin B6, vitamin C, manganese, and fiber. Have you ever wondered what uses there are for ripened bananas?
Freezing is a great way to save bananas for later use. Once frozen, they can be baked, made into smoothies, dipped into chocolate, or eaten as is for a healthy treat. Start by laying peeled bananas on a baking sheet in the freezer. This helps them to firm up and maintain shape. If you place peeled, unfrozen bananas in a bag, they are more likely to stick together. After your bananas are frozen solid, remove them from the tray and place them into large zip lock bags. Pre-freezing allows you to use just what you need without having to thaw the whole bag, (or attempt to break off each individual banana, which can be quite difficult).
Baking is a great way to use up ripe bananas. The banana walnut muffins I made turned out great, despite it being my first attempt at a paleo muffin. (So try not to be intimidated!) Since they turned out well, I’d like to share the recipe.
Banana Walnut Muffins
Ingredients
- 4 bananas 2.5 cups mashed
- 4 eggs
- ½ cup almond butter
- 4 Tbsp clarified butter or ghee coconut oil would work as well
- 1 Tbsp cinnamon
- 1 tsp vanilla
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup of coconut flour
- walnuts for the top
Instructions
- Preheat oven to 350°F and grease or line muffin tins.
- In a large bowl, mix the wet ingredients until well combined.
- In a separate bowl, combine the dry ingredients and add to the large bowl, mixing all ingredients well.
- Cook for 30-35 minutes or until a toothpick comes out clean.
Notes
- Cranberry Orange – Only use 3 tablespoons of butter. Add zest of one whole orange diced, juice of one whole orange, and 1 cup dried cranberries or fresh if you want
- Chocolate Blueberry – Add 1 cup of fresh blueberries and 1/2 cup of cocoa powder
- Pumpkin Pecan – Reduce the almond butter to 1/4 cup and add 1/2 cup of pumpkin puree and 1 cup of roughly chopped pecan pieces.
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