Do you have mushy bananas in your fridge which you’re thinking “I should throw those out”? What about peaches that are squishy? Strawberries that aren’t looking their perky selves?
Don’t throw them out!
If you chuck them, you are wasting numerous resources: money (if purchased), time it took to go to the supermarket and the opportunity to make something really yummy.
I have an easy receipe to turn your mushy (but still edible) fruit into a cake – either gluten or gluten free.
It is my basic banana bread / cake recipe. You can switch the bananas for whatever mushy fruit you have. I have made it with strawberries, peaches, apricots and pears all successfully.
70g Nutterlex (dairy free butter)
1 cup brown sugar
1 egg beaten
3 mushy bananas (or other equivalent fruit)
1.5 cups gluten free self raising flour (use gluten SR flour if not intolerant)
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