College Student Cooking: Kaitlin and bananas

by Kaitlin Peterson

Hello! My name is Kaitlin Peterson. I am a junior in the English Education program. Between juggling classes, work, research, and life in general, I do not tend to have a lot of spare time. Whenever I have the time, two of my favorite things to do are bake and cook!

Baking ingredients can be expensive to buy all at once, so I tend to try and use leftover ingredients that I have in the kitchen that are going to spoil soon. One ingredient I tend to have a lot of are bananas! I will buy a bunch of bananas, but they stay the proper amount of ripeness for consumption for two to three days. Usually I end up with two or three extra overripe bananas at the end of the week. Thankfully there are a ton of ways to use bananas in baking or for substitutions in regular cooking.

If you want some safer things to try out first, try using bananas as a staple in these recipes.

  • Banana bread
  • Smoothies
  • Pancakes
  • Oatmeal
  • Cookies
  • Ice Cream

However, bananas can be used as substitutes for other ingredients as well.

  • 1 banana = 1 egg
  • ½ cup banana = ½ cup butter
  • Bananas in place of yogurt or sour cream in cakes
  • Banana instead of cream cheese
  • Bananas as an oil substitute

If you are super excited to try all of these banantastic recipes, but live in the dorms, don’t worry! Depending on the dorm, you may have a kitchen on your floor. If not, then you can use the kitchen at the Margaret Sloss Women’s Center! Make sure to bring your own ingredients and clean up after yourself when you are done.

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