How Dissing Ripe Bananas Makes for a Great Breakfast

Oct 3, 2007Archive

I am a banana snob at heart. The banana must be slightly green for me to like it, which gives me only a few days I can tolerate one. This provides stress because I’m often left with ripe bananas, and there’s only so many times you can make banana bread in a week. My solution? Shakes!

I take those ripe bananas and freeze them in plastic wrap. (You can do this with other leftover fruit, too: peaches that are pithy, but still taste good, leftover fruit salad, etc.)


1 frozen banana
1 1/2 cups plain yogurt (I buy it in the big tubs to save money)
1 handful frozen berries (or peach or fruit salad)
1/4 cup crushed ice
1 Tbs (or more to taste) honey

Whir in a blender, pour in a cup, and drink! It’s delicious, easy, and you use those pesky overripe bananas.