Most of us tend to throw away our ripe bananas, fearing they would no longer be fresh, and therefore, not fit to eat.
Although over ripe bananas may really look very appetising the fruit turn soggy while the banana peel may then turn black or brown-they are very good for our health. Here are the benefits that you can draw from consuming an overripe banana.
Its easier to digest as banana ripens, the starchy carbohydrates in them convert into free sugars, this in them convert into free sugars, this making these bananas easy to digest, according to daily superfoodlove.com green bananas, on the other hand contain starches that are hard to digest.
Also when bananas becomes too ripe, it peels turns a few shades darker, the dark spots on the peel create tutor necrosis factor [TNF], a substitute that can kill cancerous and abnormal cells, mentions Healthy-Holistic living .com in one of its articles. It also relieves heart burn.
I was never a lover of bananas, ripe or green banana ever since I was a child! Now Im allergic. My kids love bananas, I found a few in my fruit basket, even though Im allergic I decided to put on face mask and make them a spiced banana bread! allowing my youngest daughter to finish off the baking, once the walnuts and bananas are added to the recipe I feel like Im suffocating when I having direct contact with bananas due to rubber/latex allergies! nuts are also dangerous to my health, once its in the oven I cant visit the kitchen until its finished and the kitchen is aired.
spiced banana bread..
For a Really Good Banana Last You Will Need 2 Mashed Large Overripe Bananas [460G] For Bread Plus 2 Smaller Just Ripe Bananas to top The Loaf.
1 1/4 cups [1805g] self-raising flour
1cup [130g] spelt flour
1 teaspoon baking power
2 teaspoon ground cinnamon
2 teaspoon ground cardamom
1 teaspoon grond ginger
1 tablespoon white chia seeds
3/4 [75g] walnuts, chopped coarsely
1 cup mashed overripe bananas
3/4 cup [180ml almond milk]
1/3 cup [70g] coconut oil, melted
2 small bananas [260g], extra, halved lenghthways
2 tablespoons pure maple syrup
1/3 cup [90g] cashew cream to serve
1.Preheat oven to 180 C/350 F. Grease and line a 9cm x19 cm [3 3/4 inch x 7 3/4 inch loaf pan
2. Sift flour, baking power, spices and vanilla power into a large bowl: stir in seeds and 1/2 cup of walnuts. Make a well in the centre. Add combined mashed banana, almond milk and coconut oil to dry ingredients stir until just combined.
3. Spread mixture into the pan. Top with remaining walnuts and extra bananas
.Bake for 50 minutes or until a skewer in the centre comes out clean. Brush the loaf with maple syrup. Cool in a pan for 15 minutes turn out onto a wire rack.
Serve slices of loaf warm or cooled with cashew cream, drizzled with a little extra maple syrup and decorated with roasted ripe bananas and flowers if you like.
Spiced Banana Bread