Banana Fritters – another great way to use up over-ripe bananas

If you’re like me, you always have bananas on the kitchen counter. I personally love bananas and we always have bananas in the house. This means that every once in a while, I find myself left with a couple of bananas that are a little too ripe to eat as is. Do you? If you do, don’t fret and definitely don’t throw those bananas away. There are the perfect ingredient for these banana fritters.

I remember my mum and Nana (maternal grandmother) making us some of these fritters just in time for an after school snack. To tell you the truth, I had kind of forgotten about these fritters till my husband whipped up a batch more recently. And I absolutely loved them. They come together in minutes with literally 3 ingredients and no sugar. Now we make these fritters quite often. Sometimes, I leave a couple of bananas to get over ripe just so I can make these fritters.

In the past, we’ve made these fritters using either whole wheat flour (atta) or all purpose flour (maida). They turn out really well using either of the two. So feel free to use what you have on hand. I don’t like my sweets too sweet, so I just use the bananas to sweeten these fritters. Since they are over-ripe, they tend to be sweeter. However, if you don’t find them sweet enough, you can drizzle them with some honey or some maple syrup. You could also add some sugar/honey/maple syrup to the batter. The recipe below is the one I use without any sweetener. I think these fritters would work very well in place of pancakes for breakfast too.

Banana Fritters


2 over ripe bananas
1 egg
2-3 heaped tablespoons whole wheat flour / all purpose flour
1-2 tsp oil, for pan frying (I use olive oil. You could use any oil that you use for cooking.)

Mash the bananas till no big lumps remain.

Whisk in an egg. Whisk till the egg has incorporated with the mashed bananas well.

Lastly add 2 tablespoons of either whole wheat flour or all purpose flour.

Whisk till the flour has just about mixed in. Do not over mix. You will end up with a batter that looks like this.

Heat 1 tsp of oil in a pan over medium heat.

Pour a heaped tablespoon of batter onto the pan. Depending on the size of the pan, you can fry more than one fritter at a time.

After a minute or so, or when the bottom is golden brown (use a spatula and slightly lift one edge of the fritter to check for doneness), flip them over and cook on the other side.

At this stage if you find the batter is too delicate and hard to turn, add a spoon more of flour to the batter and whisk through. This should make it easier to flip over.

When it is golden brown on the other side too, remove from the pan.

Repeat till the rest of the batter is over, adding a little more oil to the pan between batches, as required.

Serve hot with a hot cup of tea.

Enjoy!!!
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Banana Fritters
A delicious tea-time snack and a great way to use up over ripe bananas.
Ingredients
  • 2 Over ripe bananas
  • 1 Egg
  • 2-3 heaped tbsp Whole wheat flour / all purpose flour
  • 1-2 tsp oil, for pan frying
Instructions
Mash the bananas till no big lumps remain.Whisk in an egg. Whisk till the egg has incorporated with the mashed bananas well.Lastly add 2 tablespoons of either whole wheat flour or all purpose flour.Whisk till the flour has just about mixed in. Do not over mix.Heat 1 tsp of oil in a pan over medium heat. I use olive oil. You can use whatever oil you use for cooking.Pour a heaped tablespoon of batter onto the pan. Depending on the size of the pan, you can fry more than one fritter at a time.After a minute or so, or when the bottom is golden brown (use a spatula and slightly lift one edge of the fritter to check for doneness), flip them over and cook on the other side.

At this stage if you find the batter is too delicate and hard to turn, add a spoon more of flour to the batter and whisk through. This should make it easier to flip over.When it is golden brown on the other side too, remove from the pan.Repeat till the rest of the batter is over, adding a little more oil to the pan between batches, as required.

Details

Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield:

Chocolate Chip Banana Bread

Bananas – probably one of my favorite fruits around. Any of you out there as crazy about your Nanas as I am. I have them in the house almost every week. That being said, every once in a while, I end up with bananas getting a little over ripe. Have you had that happen to you? Stop! Don’t throw it away. I always try and find ways to use up over ripe bananas too. Waste not, want not, right?

I’m always on the look out for new ways to use up these over ripe bananas. You may have noticed I have more than a few recipes on the blog that you can try out, if you need to use up some bananas. But this time, I wanted something a little more indulgent. On my recent trip to Costco, I bought a bag (a fairly large one) of bittersweet chocolate chips, so I thought why not use some chocolate chips in a good banana bread recipe. After a little looking around, I found one I knew was going to be great.

A little mashing, a few whisks and a very short while later, I was ready to pop this Chocolate Chip Banana Bread in the oven. Just one large mixing bowl needed. You don’t even need to break out the heavy duty equipment to whip up this batter. After baking and probably doing the hardest part of this recipe – waiting for it to cool down, I ended up with a pillowy soft loaf of Banana bread studded with chocolate chips, some still a little melted from the baking, lending a beautiful, but not too sweet, chocolatey (Wait! is that even a word?) element to this bread. I know this recipe is a keeper. Try it out for yourself and see,

Chocolate Chip Banana Bread
Yields: 1 Loaf
Recipe from: Something Swanky

4 medium over ripe bananas
1 egg
3/4 cup sugar
1 tsp vanilla
1/4 cup vegetable oil
1 1/2 cups all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/8 tsp salt
1/2 cup bittersweet chocolate chips (plus extra to sprinkle on top)

Preheat your oven to 180ยบC.

Line a loaf tray with greaseproof paper and spray with cooking spray. I used my olive oil spray.

In a large mixing bowl, mash the bananas till they are mostly smooth.

Add the egg, sugar, vanilla and oil and whisk to mix well.

Next, add the flour, baking powder, baking soda, cinnamon powder and salt and mix till a batter forms. Do not over mix.

Fold in the chocolate chips using a rubber / silicone spatula.

Pour the batter into the prepared loaf tin.

Sprinkle a few more chocolate chips on top if you like. At this stage, I would recommend slightly pressing these chocolate chips into the batter. It will look better this way. I didn’t do that but will definitely do it the next time.

Bake for about 40-45 minutes or till a skewer pierced though the centre comes out clean. Try and avoid piercing any of the chocolate chips. If you hit a chocolate chip, wipe the skewer down and check again.

When it is done, take it out of the oven and leave to cool for about 10-15 minutes.

Slice and enjoy with a hot cuppa tea of coffee or even some milk.

Here’s what the inside looks like. Yummmm!

Need more ideas to use up some over ripe bananas? Try these  —
1) Banana Bread
2) Mini Eggless Banana Walnut Muffins
3) Chocolate Chip Banana Bread Scones
4) Banana Oat Blueberry Pancakes
5) Mango Smoothie Bowl (Peel the over ripe bananas, put in freezer friendly zip lock bags and use anytime to make this smoothie bowl)
6) Blueberry Smoothie Bowl (Again, peel the over ripe bananas, put in freezer friendly zip lock bags and use anytime to make this smoothie bowl)

Mango Smoothie Bowl

A couple of days ago, I came across something I instantly new was going to be a wonderful find. Now I am guilty of constantly looking for and saving interesting recipes that I want to try out. I have a list of bookmarks that grows every minute and a pinterest account that will prove my point. But this little treat flew straight to the top of that list. Turns out that smoothie bowls have been very popular for a while now. I was probably stuck under a rock for a really, really long time given that I hadn’t seen these beauties before. But when I saw the first one, I had to look them up. There are so many combinations possible that it blew my mind. A smoothie bowl is bowlful of refreshing goodness with a choice of flavors and toppings only limited by your imagination. These smoothie bowls are like a cross between an ice cream, a soft serve, a frozen yogurt and a smoothie without the bad stuff. It is great for summer. And seeing how hot a summer it is turning out to be, these are going to be perfect for breakfast, Or once you see how good these are, a smaller portion as a snack.

Since this is my first smoothie bowl, I kept it simple. It is so easy to make and so refreshingly delicious, I know I’m going to be making more than a few more of these All you need is the fruit of your choice, milk and a little yogurt. Onto the toppings. You could use your choice of cereal, granola, nuts, seeds, chocolate chips pretty much whatever you feel like.

So go ahead and give these bowls a try. They will be a hard summer option to beat. You know you’ll be seeing a few more of these. Oh, have I mentioned these just take a couple of minutes to make. Its a winner all the way.

Also, I have news. I have finally been bitten by the Instagram bug. I hope you can join me there. My Instagram username is @TheAspiringHomeCook. You can find the recipes from this blog making an appearance there at #theaspiringhomecook. Have you tried a recipe from this site. Post a picture on Instagram with  #theaspiringhomecook and tag me in the picture to be featured in my feed.

Mango Smoothie Bowl
Serves 1-2

1 cup frozen mango cubes
1 banana, frozen
1 cup milk
4 tbsp Greek yogurt

For the toppings –
A few fresh blueberries
Peanut butter granola

Place the mango, banana, milk and yogurt in a blender and blitz on slow at first.

Scrape down the sides and blitz till you are left with a soft serve consistency.

Pour the smoothie into a bowl.

Top off with fresh blueberries and some granola.

Serve chilled.

Banana Oat Blueberry Pancakes

I love bananas!!! I don’t know if I’ve shared that with you before, but I really do love them. Infact, we almost always have bananas in the house. Up until now, every time I was left with a couple of over ripe bananas, I would either make some banana bread or banana fritters (I must share that with you sometime soon). And trust me, I love both the banana bread and fritters. But sometimes its nice to switch it up.

Last week I had 2 over ripe bananas and its been so hot, I had no intention of switching the oven on to make the banana bread. I kept putting off the tea-time fritters and yesterday I decided I had to use the bananas and if I left them anymore, I’d probably have to throw them out. I hate wasting food so that was out of the question. The plan that morning was to make some oatmeal for breakfast, but then it struck me I could use the bananas with the oats and do something with that. I remember a while ago, coming across a banana oat pancake recipe and decided to try it out. Now, those of you who’ve been visiting for a while know I love my pancakes. So what could be better than combining my love for bananas and pancakes. Nothing much right! So breakfast that morning was sorted. I blitzed the ingredients in the blender and added a few fixin’s like fresh blueberries and roughly sliced almonds. I think Jamie Oliver would have been happy with me. I really like his philosophy on superfoods. Eat a variety of fresh produce in moderation and everything acts as a superfood. I figure the addition of the berries and almonds would amp up these pancakes to superfood status. I googled a few recipes but in the end just ended up throwing a few things together and I tell you it was great. I was really pleased with how the pancakes turned out.

Basically this recipe uses no refined flour and no refined sugar and you’ll never miss them. We did use some maple syrup over the pancakes to sweeten the deal, but who can resist maple syrup over pancakes. Definitely not me ๐Ÿ™‚

I hope you give these pancakes a try. They deliver taste and health together.

Banana Oat Blueberry Pancakes
Makes 6 pancakes


1 cup rolled oats
2 over ripe bananas
2 eggs
1 tsp vanilla extract
A handful of fresh blueberries
12-15 roasted almonds, roughly sliced
A pinch of salt
A little oil, to fry the pancakes (I use olive oil, but you could any oil of your choice)
Maple syrup, to drizzle over

Blitz the oats in a blender till you are left with a powder.

Add the bananas, eggs, a pinch of salt and the vanilla extract. Blitz till you are left with a nice batter.

Scrape the sides down and give it another quick blitz.

Pour the batter in a large bowl and add the sliced almonds and blueberries and fold through gently, making sure they are evenly distributed.

Heat a little oil in a pan, about half a teaspoon. I use an oil spray to reduce the amount of oil being used.

Carefully ladle some batter onto the pan. Cook on medium heat.

When the bottom edge looks like its getting a little color, gently lift a portion of the pancake. If you are happy with the cooking on that side, flip the pancake and let it cook on the second side too.

Repeat with a spray of oil and a ladle of batter for every pancake till you finish the batter.

Serve warm with some maple syrup.

Enjoy!!!

SRC: Peanut Butter Banana Muffins

And we find ourselves here at another amazing SRC reveal for Group A. This month I was assigned Elizabeth’s blog – Food Ramblings. When I read her ‘About’ page I was really excited. She started her blog as a way to ‘keep track of her New Year resolutions like cooking more, eating better, getting in shape and losing weight’. And the best part is she has had immense success. Go over and say Hi to her and check her blog out.

In the last couple of weeks I have made some dietary choices and would like to make a few healthier choices with the food we eat. This does not mean that you will see any less yummy stuff around here. I’ve just decided to opt for lighter, reduced fat / salt options, baking instead of frying, where possible – that kind of thing. I loved the options available on Elizabeth’s blog. It was hard to pick just one recipe. I had picked quite a few that I wanted to try. But I had some bananas that needed using up quick. So when I saw that she had a light  version of a peanut butter banana muffin, I couldn’t go past it. I had to try it out.

Making these muffins is really simple. All you need to do is mash the bananas, mix all the wet ingredients, add the dry ones, pour batter into the muffin tray and bake. And that’s exactly what I did. I pretty much stuck to the recipe. I was really excited to see how these would turn out, since the recipe doesn’t call for eggs and uses whole wheat flour. And it didn’t disappoint. It had a nice banana flavour, little chunks of peanut from the peanut butter and it was nice and moist – a winning muffin. The fact that it is a slightly healthier version is just an added bonus.

Peanut Butter Banana Muffins


2 ripe bananas (I had 3 that needed using, so I used 3 – they weren’t too large though)
1/3 cup honey
1/3 cup peanut butter (I had a chunky version on hand)
2/3 cup reduced fat plain Vanilla yogurt
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon powder
1/4 cup sugar
1 3/4 cup whole wheat flour

Preheat the oven to 180ยบC. Line a muffin tray with muffin liners and lightly spray with an olive oil spray. (Again that’s what I had on hand)

In a large bowl, mash the bananas.

Add the honey, peanut banana, yogurt and vanilla and mix well.

Add the flour, baking powder, baking soda, salt, cinnamon powder and sugar.

Stir to mix, but don’t overmix the batter.

Spoon the batter into the muffin tray till the liners are upto 3/4 full.

Bake for 20-25 minutes.

And you have yourself some pretty amazing muffins ๐Ÿ™‚

SRC: Mini Banana Peanut Butter Yogurt Popsicles

For this month’s SRC assignment, I had a real treat. I was assigned Marie’s beautiful blog Not Enough Cinnamon. I feel like we’re kindred spirits of sorts. Apart from our love for food, like me Marie moved to Australia a year and a half ago and loves her new home. “Hi Marie, it’s nice to meet you!”

 Her blog is chock full of gorgeous pictures and awesome recipes. I can wait to try out her Pea and Mint Soup and her homemade Nut butters. But those endeavours will have to wait till I get back home.

This months post comes to you from Mumbai. We’re visiting for a short while and are trying to cope with moving from what was a beautiful autumn to a scorching hot summer here. I needed something to cool down. So I opted for her Banana Peanut Butter Yogurt Popsicles. I loved the idea and I was very sure my mother had a set of popsicle moulds, so I went ahead and made it. As luck would have it, I couldn’t find those moulds I was so sure I knew were around, so I did the next best thing. I decided to make some mini pops ๐Ÿ™‚ I set these in an ice cube tray and used little toothpicks for sticks. They turned out to be really cute miniature portions. Just between you and me, I tried it out as a smoothie with a splash of milk added to the blender with the rest of the mix and it was yum. You can taste the peanut butter and the banana and to me that it a wonderful pairing.

I know a lot of you are headed into summer soon, so go ahead and cool off with this lovely popsicles that could serve as a little snack too since all it has is banana, yogurt and peanut butter.

Mini Banana Peanut Butter Yogurt Popsicles

5 large bananas
2/3 cups peanut butter
1 1/4 cup Greek yogurt

Blitz all the ingredients together in a food processor and set in popsicle moulds.

If you’d like to try it out as a smoothie, add a splash of milk to loosen it to a smoothie consistency.

Enjoy!!!

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SRC: Banana Bars with Cream Cheese Frosting

I’ve been in a bit of a cooking / baking rut recently. I’ve been walking into the kitchen totally uninspired and seem to be just going through the motions. But that thankfully is in the past. Thanks to this months SRC assignment, I’m on a roll. This lovely lady and her blog are so inspirational. I’ve been admiring her blog for a while. I first came across Kate’s blog Kitchen Trial & Error in Nov-Dec 2011 when I was participating in the 12 Weeks of Christmas Cookies Challenge and I spotted her recipe for homemade Creamy Mints. Kate and I seem to have in common our love of homemade and freshly baked goodies at home, and amazingly both our households seem to love garlic and mushrooms too. Her lovely family comprises of her husband and 2 very handsome little boys. Kate’s blog – what can I say about it! It is one that brims over with amazing recipes and gorgeous pictures. She has a massive collection of delicious recipes that spans quite a few ingredients, techniques and courses, which means there’s bound to be something for everyone. So what are you waiting for? Pop over and say Hi to Kate!

So as you can imagine, I had a heck of a task picking one recipe for the reveal. Along with the creamy mints, the shortlist also comprised of her Cheesy Potato Soup with Ham, Marshmallows, Gnocchi, Churros and Banana Bars, among many others that caught my eye. Well, you’ve probably guessed by now that I made the Banana bars with a Cream Cheese Frosting. The fact that I had 4 bananas slightly past their prime sitting on my counter, helped a lot in the decision making process. So I went with it and was very happy with the outcome. The recipe for the bars and the frosting is super easy to put together and is absolutely delicious. The banana bar base is moist and flavourful and honestly, I could eat it just like that without the frosting or anything. But for all you cream cheese frosting lovers out there, you’ll be happy to hear that the frosting takes it to a whole other level of deliciousness. These bars keep very well too. We had these as tea time treats and I might or might not have had a couple of these as dessert after lunch on my days off ๐Ÿ˜‰ I simply covered them with cling film and refrigerated them and took them out of the fridge and placed them on the kitchen counter about an hour before eating them and it lasted about a week. It might have lasted longer, but we’d happily devoured it by then.

I stuck to the original recipe. Only difference is I used 4 bananas instead of 3, since I wanted to use all 4 bananas that I had. Also, you’ll see from Kate’s pictures (which are so much prettier that mine will ever be) that I used a different sized pan. She recommends a 9″x13″ pan. I used a 9″x9″ since that’s all I had. So I cut my bars into smaller sizes, since they would be a lot thicker than hers.

Banana Bars
Yields 16 pieces


For the bars –
4 ripe bananas
1 cup sugar
1/3 cup vegetable oil
2 eggs
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
A pinch of salt

Heat the oven to 180ยบC and grease the baking pan.

Peel and mash the bananas in a large bowl.

Mix in the sugar, oil and eggs till well combined.

Stir in the flour, baking powder, baking soda, cinnamon and salt.

Pour into a the prepared baking pan and bake for about 40-45 minutes or till done. (Note this was because I used a smaller pan resulting in thicker bars. If you are using a 9″x13″ pan, the bars will be thinner and you’ll need to start checking to see if its done around the 20 minute mark.)

Cool the bars completely before frosting.

While the bars are cooling, you can make the frosting.

For the Cream Cheese frosting –
3 oz Cream Cheese, at room temperature
1/4 cup butter, at room temperature
A splash of vanilla
3 cups icing sugar

Beat the cream cheese and butter till well combined.

Add the vanilla and the icing sugar half a cup at a time and beat between additions till you get the desired consistency. I ended up using the whole 3 cups.

To assemble –

When the banana bread has cooled through completely, spread the Cream Cheese frosting over the top.

Cut into bars / squares.

Enjoy!!!