Do you struggle with timing of ripe bananas for baking ( I know first world problems! ) ? But really it's tricky - letting them get brown enough and then baking with them at the right time- without having your husband throw them out because they have gone brown.
I have found the solution... and it's so simple and so fabulous. I'm really actually very excited.
You take your bananas - leave them in their skins - pop them in them oven on the lowest setting and they turn brown! Depending on how brown you want them and how ripe they already are it will take between 15 minutes to 45 minutes tops.
Take them out of their skins and leave to cool for a little bit before using them in your recipes. I did this last night and made the yummiest banana bread ready for lunches boxes. My two bananas went from that level of yellow to the brown in 20 minutes.
Gluten, butter and sugar free :) Clean eating at it's best. I made it in a tin loaf and cut it into slices.
So just in case you are now in the banana bread making mood here is a little round up.
This is a traditional recipe using flour butter sugar
I haven't tried this one but I will be -It uses oats and yoghurt. I'll be cleaning it up by substituting the flour for wholemeal or a combo of spelt coconut almond flours and leaving out the sugar adding some honey and swapping the canola oil for macadamia oil instead.
No waiting for bananas to over ripen anymore! I can't wait to try out a heap of banana recipes :)