So here they are, just hanging out on the dining table, completely forgotten and looking all over-ripened, patiently waiting for someone to rescue them from their fate in the garbage. Seriously though, what’s up with my family suddenly giving up on these bananas? They used to be a staple fruit in our house, and now it’s like they’ve fallen out of favor. And wether it’s half a kilo or two, some has to be neglected in the end. This time, there were five of them!
While I was searching for the ideal banana bread recipe, I ended up relying on my intuition and experience, making use of whatever ingredients were available in the kitchen. I began by rummaging through the neglected cupboard items and stumbled upon some walnuts along with four M&S oat and barley porridge sachets. My family and I enjoy having porridge, although it’s not the most popular breakfast option during the scorching Dubai summers! So I made a banana bread using all of the above plus an orgranic wholemeal flour and molasses.
I have now collected banana peels that I soaked day and night to use as food for my flowering plants. They contain phosphorus, potassium, and other nutrients that could be beneficial to the plants. After soaking, I dilute the mixture with water before spraying it. I often wish I could start making compost, but unfortunately, I’m not currently prepared for that.
This post isn’t a recipe, but rather an invitation to search your kitchen cupboards for forgotten foods and invent something with them before they go bad. I know cooking at home can be challenging, especially after a long day, with the convenience of home delivery.
I’m proud that I didn’t add to the burden of a motorcyclist delivering our food in the burning summer heat. Plus, my family’s joy from the banana bread I made is even greater than their excitement for breakfast deliveries.
