Having grown up in a family where throwing away food was unheard I am always interested to read about how much food we waste as a nation, however instead of criticism I would love to see advice being given to consumers about how to use food that needs using up. This subsequently gave me a little inspiration for this weeks blog. 

After a quick google surrounding food waste, I came across this one by The Guardian: - which gives some lovely statistics into what we, as a nation, approximately waste per day.

  1. 2.4m slices of bread

  2. 5.8m potatoes

  3. 1.9m slices of ham

  4. 1.5m sausages

  5. 1.5m tomatoes

  6. 1.4m bananas

  7. 1.1m eggs

The most surprising and shocking statistic on there to me was the 1.1m eggs that we throw out each day. Eggs last for such a long time and can easily be tested to see if they are rotten, without breaking them open. Simply pour a jug of water, pop the egg in, if it floats it’s rotten and if it sinks to the bottom its fine! Try it. 

The statistic that I feel we can combat the most easily is the disposal of 1.4m bananas. Below is a recipe that uses old bananas; the older the better, the blacker the skin the better, the more mushy the better. (This is made even more obvious because if you try to make the recipe with yellow or green bananas it just won’t work in the same way!)

Mouth-watering Banana Bread

What do I need?

  • A large mixing bowl

  • Cup/Mug or measuring implements

  • Wooden spoon

  • Kitchen fork

  • 3 very ripe bananas, peeled

  • 1/3 cup melted butter

  • 3/4 cup of sugar

  • 1 egg, beaten

  • 1 tsp vanilla extract

  • 1 tsp baking powder

  • Pinch of salt

  • 1 1/2 cups of self raising flour

What do I do?

  1. Turn your oven on to 175°C

  2. Butter or line a loaf tin

  3. In your large mixing bowl, mash the over-ripe bananas with the fork until smooth

  4. Melt the butter, in the cup, in the microwave and then pour into the mixing bowl 

  5. Add the baking powder, salt, sugar, beaten egg and vanilla extract. Stir together. 

  6. Add the flour and stir. 

  7. Pour the batter into the loaf tin and pop in the oven for around an hour. I check mine after about 40 mins to turn it around if needed. (Remember it will be cooked when a knife inserted into the middle for 10 seconds comes out clean and it the top bounces back to a soft touch.) 

  8. Leave to cool on a rack before turning out (loosen with a palette knife around the edges before trying to turn it out!)

  9. Slice, serve and eat! (A bread knife will make the slices less crumbly!)

This is such an easy recipe, great to make with kids and it uses so few implements that washing up is minimal! It also means that we can throw away a few less bananas whilst having something yummy as an outcome. A win win situation I would say !!