Got Overripe Bananas? Make These Delicious Recipes!

With the hot summer weather, I’m often seeing my beautiful bananas turn from green to brown in a matter of (what seems like) hours. I hate to throw them away, so this week I thought of some new–and vegan–dessert recipes that all use overripe bananas. If you have this delightful banana problem, then keep reading!

The three recipes are for a Carmelized Banana Tart, Chocolate Chip Cookies, and Whole Wheat Banana Bread. When I first decided to eliminate eggs from some of my favorite dessert recipes, I’ve found that bananas make a great egg substitute and natural sweetener. Depending on the other ingredients in the recipe and preparation methods, you can adjust the amount of banana flavor in the finished product. Caramelized bananas in the tart deliver an deliciously sweet dessert that isn’t overloaded with sugar. Mashed bananas mixed with a little baking powder in the cookies function as an egg substitute, while the mashed bananas in the banana bread allow you to back off on the sugar content. Here are the recipes:

Caramelized Banana Tart

Makes 1-8″ tart; a perfect dessert to share

Crust:

2/3 cup all-purpose flour

1 Tbsp. vegan margarine

1 Tbsp. sugar

3 Tbsp. water

Filling:

2 Tbsp. non-dairy milk

1 tsp. sugar

1/2 banana, mashed

Topping:

1 banana, thinly sliced

2 Tbsp. brown sugar

In a medium bowl, mix the crust ingredients together until a moist dough forms, using your fingers if necessary. Place dough in an airtight container and refrigerate for at least 30 minutes.

Preheat the oven to 350 degrees. In a smaller bowl, beat the filling ingredients together until smooth.

When the crust is ready, roll the dough on a lightly floured surface and place into a lightly oiled 8″ tart dish. Bake for 15 minutes. After fifteen minutes, remove the crust from the oven and spread the filling evenly on top of the crust. Bake for 10 more minutes.

While the crust and filling are baking, heat a lightly oiled skillet over medium heat. Add the brown sugar and sliced bananas and cook for about five minutes. When the tart is done baking, arrange the bananas on top. Serve at room temperature or chilled. Enjoy!

Check back next week for Chocolate Chip Cookies and Whole Wheat Banana Bread! Yummy!

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Comments

  1. DID YOU KNOW that when you have those overripe bananas that are perfect for baking, but you just don’t have time right then, you can freeze those bananas and then bake with them whenever you want! You wouldn’t want to eat them after they have been frozen, but they are perfect for baking. I do it all the time! You can either peel them and wrap in saran or just throw them in a ziplock and peel them before using for baking. Can’t wait for the Whole Wheat Banana Bread recipe!

  2. I recently came accross your blog and have been reading along. I thought I would leave my very first comment. Nice blog. I will keep visiting this site very often.

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