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One Bowl Banana Bread {and 5 ways to use mushy bananas}

Updated: Apr 28, 2020

If you've got bananas that have gone too soft for grabbing as a snack, don't toss them out.

In fact, if you happen to be in the grocery store and see the browned bananas on the "reduced" rack, pick up a bunch or two and freeze them. It's a great way to save money.

Here are five ways to use up those mushy bananas.

5 Ways to Use Mushy Bananas

1. Add to a smoothie.

Peel, slice and freeze bananas in a freezer bag or freezer-friendly container to make a frosty, slushy smoothie. You'll love this scrumptious Peanut Butter and Banana Smoothie.

2. Stir into pancake batter.

Stir a mashed banana into your favourite pancake or waffle batter until just combined and then cook as per usual. I like to top banana-y pancakes with more sliced bananas and toasted walnuts.

3. Stir into yogurt.

This is great if you don't love the taste of plain Greek yogurt. Banana is naturally sweet and nutrient-rich. Adding fruit to plain Greek ygourt is my preferred choice over most flavoured yogurts.

4. Add to oatmeal.

Stir a mashed banana into hot oatmeal for a hit of banana-y sweetness. Or, make overnight oats -- this Chocolate Peanut Butter & Banana Overnight Oats is divine.

5. Make banana muffins or banana bread.

Over-ripe bananas are the best choice for making banana muffins or banana bread. Check out my easy banana bread recipe below. One bowl means less clean up -- who doesn't love that?!

One-Bowl Banana Bread

Makes: 12 slices

3 very ripe medium-sized bananas (about 1 cup) ½ cup (125 mL) sugar 1/3 cup (80 mL) canola oil

2 eggs 2 tsp (10 mL) vanilla

1 1/2 cups flour whole grain flour *

¼ cup (60 mL) wheat bran

1 tsp (5 mL) baking soda 1/4 tsp (2 mL) salt

Preheat the oven to 350°F. Using a pastry brush, lightly oil an 8”X4” loaf pan or line with parchment paper.

In a large bowl, mash the bananas well. Add sugar, oil, eggs and vanilla and stir until well blended. Add the flour, bran, baking soda and salt and stir until just combined.

Spoon batter into prepared loaf pan. Bake for about 50 minutes, until golden, and a toothpick inserted into the centre comes clean.

Cool. Slice. Enjoy!

Store in an air-tight container for up to 3 days. Or freeze for up to 3 months.

* I use white whole wheat or spelt. You can also use all-purpose flour if you don't have whole grain flour.

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