The skin of non-bruised bananas left uneaten unfortunately does go black and appear unappetising, yet the flesh is frequently perfectly okay. As product of depression-parenting (World War II mentality / the frugal fifties) “waste not want not” had been instilled in my make-up.
Wanting to make a spinach-pie, making a banana-bread simultaneously would not entail usage of extra electricity — I regard it a ridiculous to salvage fruit by cooking jam that would stand on the shelves, then rather make compost instead of wasting sugar and electricity.
Ingredients: 5x bananas; 2x eggs; 150 ml of plain fat-free jogurt; a splash of canola oil (about 15 ml); a mixture of nutty wheat + krakley wholewheat flour + crushed wheat + cake wheat flour - about 500 ml; 5 ml salt; and a generous squeeze of honey (about 20 ml).
Peel the bananas (the flesh was still firm, but over-ripe works); brake the eggs and add all the ingredients. Take the hand blender and mix the ingredients well. If the texture is runny, add more flour. Spray a regtangular pyrex-bread dish and transfer the soft-dough into it.
Meanwhile I cooked a bag of spinach; leftover lettuce; soup mixture and like-it-lean diced bacon. Sprayed a regtangular pyrex-pie dish and lined with ready-made dough. Layer the cooked mixture with feta-cheese in-between. I added a tin of tomato and onion. Cover the pie with ready-made dough. Garnish with grated cheese, paprika and some frozen peas.
Placed both pyrex dishes side-by-side in a prior-heated (190˚C) oven; turn the temperature down to 180˚C; for about one hour (or when the visible dough is light brown).