Apart from being a main ingredient in smoothie’s, bananas are great in cooking as well. I started using up my ripe bananas to make flourless pancakes a few years ago. Now it’s my go to when the bananas are a little past their prime. (It’s also a lot easier and quicker than pulling out the old banana bread recipe.) The basic recipe I use has only 3 ingredients: 2 eggs per 1 ½ bananas and 1/8 tsp baking powder. Lightly mash bananas with a fork to make a chunky mixture. Whisk together the eggs and baking powder and mix in with bananas. I also like to add a little vanilla extract and cinnamon or you can experiment with other ingredients. Cook these in a frying pan over medium low heat. Only use about 2 tablespoons of batter for each pancake as they can be difficult to manage otherwise. These are best right out of the frying pan with yogurt and berries or spread with peanut butter. Another great way to use up bananas would be to freeze them and make banana ice cream! Simply toss 2 frozen bananas in the food processor with about 2 tablespoons of almond milk and blend until smooth. For more flavor try adding ¼ teaspoon vanilla extract, or a tablespoon of coco powder or peanut butter (or both!)
Our Harvest and Fruit boxes contain a red banana variety in this week. They are smaller and plumper than yellow bananas but can be eaten the same way. These bananas can be more difficult to tell when ripe because they don’t change color as noticeably, although they do turn a brighter red and lose and any green tones. They should also be slightly tender and not hard when ripe. Place in a paper bag along with an avocado to help with the ripening process.
Cinnamon-Brown Sugar Delicata Squash with Pears
1 pound delicata squash (about 1 large)
2 Asian pears, sliced
2 tsp. extra-virgin olive oil
¼ tsp. salt
¼ tsp. freshly ground pepper
2 Tbsp. water
1 Tbsp. light brown sugar
1 tsp. cinnamon powder
Preparation: 20 min Ready In: 35 min Preheat oven to 425°F.
1. Cut squash in half lengthwise; scoop out the seeds. Cut crosswise into ¼-inch slices. 2. 2. Toss in a large bowl with pears, oil, salt and pepper. Spread on a large baking sheet.
3. Roast the squash and pears until just tender, stirring once or twice, 20 to 25 minutes.
4. Discard all but 2 teaspoons fat from the pan. Over medium heat, stir in water, brown sugar and cinnamon. Add the squash and pears; toss to coat.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Recipe adapted from Eatingwell.com