It's inevitable: tucked away in the corner of the kitchen, the overripe bananas, wasting away, that nobody wants to eat. Like me, you buy them firm and bright yellow, with such good intentions, as a super easy, grab-and-go healthy snack for your family. Yet before you know it, one day you pass through the kitchen, and spot the browning, neglected mass, that's now way too sweet to eat. What's a parent to do?
First, I have to thank Pinterest for a great tip: wrap the top of the banana stems with plastic wrap or foil. Somehow, that slows the ripening process. What I do is peel off the "ORGANIC BANANAS" tape that comes wrapped around my bunches of bananas, and wrap that around the top of the bunch, once I get them home. Great way to repurpose that tape, that would otherwise go in the trash, and it buys the bananas a little more time. Win-win ;)
My Pinterest followers know I love my smoothies, too! One of my favorite tricks for saving those overripe bananas is to peel them and break them up into chunks, and then store them in the freezer in a zip-top bag. I then grab a few frozen pieces and toss them in the blender, along with my other smoothie ingredients. Very convenient for adding a little natural sweetness, thickening the smoothie, and helping chill it, too, without watering it down with ice.
Today, we have to thank Just Eat Real Food for sharing The Domestic Man's super simple recipe for another easy and delicious way to use up those overripe bananas: Two-Ingredient Pancakes. What a great departure from our usual bacon/sausage/scrambled eggs, with this healthy breakfast addition. This dish is on the table in no time flat! No sweeteners needed, either. My daughter gobbled up the pancakes, faster than I could fry them up! We'll definitely be making these again. Got bananas? Got eggs? That's all you need for this very easy recipe. Here's how we made ours.
Two-Ingredient Paleo Pancakes
Makes three servingsIngredients:
4 organic eggs2 overripe bananas
- Preheat skillet on medium-low.
- Combine eggs and banana in a blender on low speed (or mash and blend thoroughly with a fork).
- Grease skillet with bacon grease (substitute with coconut oil/butter/ghee).
- Fry each pancake until golden brown (about two minutes per side).
These pancakes have a really nice light texture; a nice departure from the denser versions made with coconut and/or almond flour. Just pure, simple, straightforward goodness :)