Organic Bananas Recipe
Make Organic Bananas Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Produce
Optional additions (for serving or variations)
Method
Prepare fruit
- 1
Inspect and wash
Examine the bananas and remove any that are overly bruised or rotten. Rinse the exterior of the bananas under cool running water to remove surface dust and residues; dry with a clean towel.
- 2
Peel and slice
Peel all 6 bananas. On a cutting board, slice each banana into 1/2-inch (about 1.3 cm) thick rounds. Collect slices in a medium mixing bowl.
- 3
Prevent browning
Juice the lemon and drizzle approximately 1 tablespoon of fresh lemon juice over the banana slices. Gently toss the slices to coat evenly; this slows enzymatic browning and brightens flavor.
Simple serving suggestions
- 4
Fresh banana bowl
Divide the lemon-coated banana slices among 4 bowls (serves 4 as a side/snack). Top each bowl with 1/2 cup Greek yogurt, a light sprinkle (~1/4 tsp) of ground cinnamon, 1 tablespoon chopped nuts, and a drizzle (~1/2 tablespoon) of honey or maple syrup if desired.
- 5
Frozen banana bites (snacking or dessert)
Lay banana slices on a parchment-lined tray in a single layer. If using, press a few dark chocolate chips into selected slices or drizzle melted chocolate over them. Freeze until solid (about 2 hours). Transfer to a freezer-safe container and store up to 1 month. Serve directly from freezer as a cool bite-sized treat.
- 6
Quick banana mash for baking or baby food
Reserve 1–2 banana slices, then use the remaining slices: mash with a fork in a bowl until smooth (or leave slightly chunky). Use the mash immediately in quick breads, pancakes, smoothies, or as baby food. The lemon juice added earlier will slightly lengthen color retention.
Storage and tips
- 7
To store whole unpeeled bananas, keep them at room temperature away from direct sunlight. To slow ripening, refrigerate peeled slices promptly in an airtight container with a little lemon juice; refrigerated slices keep 2–3 days, frozen slices up to 1 month. For sweeter, softer bananas for baking, allow them to ripen until heavily spotted before using.