No More Rotten and Black Bananas After a Few Days: This Method Will Last for 2 Years
No More Rotten and Black Bananas After a Few Days: This Method Will Last for 2 Years
We’ve all been there: you buy a big bunch of bananas and most of them turn brown before you can eat them. But there’s good news! Bananas can be stored and used long after they’ve turned brown or black.
How to Choose the Best Bananas for Baking
When baking, look for bananas with lots of brown spots and a strong sweet smell. These are signs of ripeness. The more brown or even black they are on the outside, the tastier they will be for your recipes.
Storing Ripe Bananas
If you have ripe bananas but aren’t ready to bake, freeze them! That way you’ll always have ripe bananas on hand.
Ways to Ripen Bananas Quickly
If you need to ripen bananas quickly, place them in a warm place or in a paper bag. This will speed up the ripening process.
Why Bake with Ripe Bananas?
Ripe bananas are sweeter and easier to mash, as they convert starches into sugars as they ripen. This improves the flavor of your desserts, avoiding the rubbery texture often found with underripe bananas.
When are bananas overripe?
Bananas may be overripe if:
They show signs of mold.
They have an unpleasant or fermented odor.
The inside is dark or leaking.
If you notice these signs, it’s best to throw them out.
Creative ideas for using ripe bananas
If your bananas are still good, here are some ideas:
Banana bread: A classic!
Bananas Foster coffee cake: For a special treat.
Smoothies: Blend them into your favorite smoothies.
Hummingbird Bundt Cake: An easy and delicious option.
Remember, these overripe bananas won’t work for recipes where you want neat banana slices, like banana pudding. Happy cooking!
Filet mignon in puff pastry crust
Ingredients for 4 people
1 pork tenderloin (approximately 600 to 700 g)
1 ready-to-use all-butter puff pastry
150 g fresh button mushrooms
1 shallot, finely chopped
1 clove of garlic, minced
2 tablespoons of olive oil
20 g butter
2 tablespoons of heavy cream
1 egg yolk for the glaze
1 tablespoon of wholegrain mustard
Fine salt
Ground black pepper
A few sprigs of fresh thyme or parsley for decoration
Read more on the next page >>
Preparing the filet mignon
Remove the filet mignon from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature. Season generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the filet mignon for 3 to 4 minutes per side until golden brown. Remove and let cool.
Preparation of mushroom duxelles
In the same pan, add the butter and sauté the shallot and garlic until translucent. Finely chop the mushrooms, then add them to the pan. Cook over medium heat until the water from the mushrooms evaporates and the mixture is almost dry. Add the crème fraîche, salt, and pepper, and mix well. Let the mixture cool slightly.
