Do you have two blackened bananas sitting in your fruit bowls just crying out to be turned into banana bread? Yes, then this is the post for you.
Every year in the UK we throw out 6.7 million tonnes of food, most of which could have been eaten. 40% of this is fresh fruit and vegetables (and bananas are in the top 5 fruit and veg we throw away). These facts are just a few of the facts on Love food, hate waste campaign website. The website is jam packed with ideas and tips for reducing waste and saving money as well as lots of great recipes for using up leftovers.
I’ve blogged in the past about some of the ways I reduce waste which as a nice side effect also saves money. For example making the most of a chicken, meal planning and using this as a basis for a shopping list and freezing leftovers. There are also a growing number of cook books on the market about making the most of the food we buy. The basic principle most of these book encourage is buying the best quality food you can afford and making sure you get the best out of it and don’t waste any. One such book is The new English Kitchen by Rose Prince which is full of tips and recipes to help you get the most of the food you buy. It covers everything from baking your own bread, making your own stock, cooking with cheaper cuts of meat and the principle of making food in to more than one meal. Another similar book is The thrifty cookbook 476 ways to eat well with leftovers by Kate Colquhoun. These two books aren’t full of mouth watering colour photographs of the recipes but instead they are packed full of great advice and recipe ideas and the authors passion for food and making the most of it are evident.
The other day I had a very sad looking fruit bowl, a couple of blackened bananas and a few apples that had seen better days. So I decided to turn the bananas in to banana bread and the apples combined with a few cooking apples I stewed and turned in to a crumble. For the crumble topping I used a mixture of the left over topping (stored in the freezer) from making the blueberry muffins, porridge oats and broken up pecan nuts. The crumble was delicious served with some natural yogurt. The banana muffins were also very tasty and a great nutritious treat to add to our lunch boxes. Kate gives a basic banana cake recipe in her book and lists a few variations. I have adpted the recipe by halving the amount of sugar in the original recipe. I like mine with mixed spice and chopped nuts to give it plenty of flavour and the nuts give a bit of texture. I have made it as a loaf and as muffins and I love both. Two delicious treats from one neglected fruit bowl.
Adapted from The thrifty cookbook
2 bananas, past there best, the blacker the better. Mashed with a fork.
130g Self raising flour
1 tsp baking powder
55g very soft butter
50g caster sugar
1/2 cup chopped pecans or walnuts
1 tsp mixed spice
- Preheat the oven to 180C/gas 4. Line a small loaf tin, about 22x12cm. Lining with parchment paper to make the cake easier to remove.
- Put all the ingredients in a bowl, mix together and combine well with a fork. Depending on how mushy the bananas are, you might need to add a dessertspoon of warm water or milk to give the mixture a thick dropping consistency.
- Put the whole lot in the loaf tin and bake for 35-40 minutes. If the cake gets too brown on top, you might need to cover it with a piece of foil for the last 5 minutes or so.
- When a fine metal skewer or piece of raw spaghetti poked into the centre comes out clean the cake is done. Let it cool in the tin for 5 minutes, then run a knife around the edges to loosen them and turn the cake out on to a wire rack to cool.
- Alternatively, you could spoon the mixture into a muffin tray lined with paper cases, in which case reduce the cooking time to 15-20 minutes.