As they say in the military, put the bottom line up front. So here is the bottom line: my food waste this week was measurable as I had to throw out approximately ½ cup cooked green beans (they lost their way in the back of the fridge and did not come out for weeks), a small portion (1/3 cup) of cooked buffalo meat, and two bananas, one of which is pictured below.
Here is the obviously rotten banana.
We all have seen this BUT have you ever looked on the inside?
Because I was curious and can act very juvenile at times, I decided to dissect this banana.
Here is what I saw:
Very slimy, huh? Bring back memories of Ghostbusters?
For more food waste, visit The Frugal Girl (who, by the way, was super helpful when my computer did not link to her site two weeks ago).
So how did you do this week?
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Ewww. Friday food waste posts have a way of turning my stomach. No banana for me today.
Hmm, our food waste was minimal … but equally gross. Who knew sour cream could get so fuzzy??? Blah.
Fuzzy sour cream? Yeah, that sounds pretty bad but if that’s all you had, I say you did very well this week.
That banana is now at the perfect stage for making banana bread. When they get to that stage mash them and whip up a loaf! If you don’t have time now either freeze the banana in the skin for later, or mash it and then freeze it. If you read any recipe for banana bread or muffins is always calls for mashed ripe banana. Unless the banana inside the skin is turning black it’s perfect.
I have actually looked at the inside of a rotting banana before to see if it was maybe not as bad as it looked and good be used in bread. And because Sometimes, you have to admit defeat and throw it in the compost bin.
I’m glad I’m not the only one…
This is not TOO ripe for banana bread? I do make banana bread but I have never let them get this black. Thanks for the tip, Jen.
I agree! That banana is just perfect for banana bread.
Ok, Layne, if you say so. Next time I make banana bread I will use really old bananas. BUT if I get sick you will be hearing about it.