Am I the only person struggling to keep on top of everything in my fridge? It’s a struggle to remember which food may go bad soon or which one would go stale when. And knowing about food waste stats like this and this, I feel even more remorseful of throwing anything out. My solution? Finding (easy enough) recipes that makes use of leftover ingredients and items that are about to go bad.
This is why I love making banana bread. One: It’s easy (read: pretty difficult to mess up); two: it tastes good; and three: it helps get rid of old, over ripe bananas—which we always have at our home.
Banana Bread Pudding
- dark chocolate chips
- Preheat the oven at 350º F. Grease two mini loaf pans.
- Pour the ingredients into a medium sized bowl and mix really well.
- Allow bread to soak well by setting bowl in the fridge for 10 minutes or until oven is done preheating (whichever one takes longer)
- Pour into greased pan and bake for 40 minutes or until cake tester comes out clean.
Alternatively you may use:
- 2 hotdog buns instead of sliced bread
- glutten-free bread or muti-grain bread
- dairy and/or lactose free sour cream
- coconut sugar, stevia or honey/ nectar instead of brown sugar
- muffin pan or instead of mini loaf
Note: The resulting consistency is of course not exactly like that of regular banana bread. It is heavier and more dense.
Full Disclosure: Let it be known that I am not a great cook. Most of what I know about cooking and baking or generally making anything in the kitchen, I learned in the last two years. Kitchen Adventures chronicle my attempts at making food that’s better for my health and my tastebuds.