Store ripe bananas in the fridge so they last longer. The peel turns brown, but the banana will still be tasty
STRAWBERRY BANANA FROZEN CUPS
Line small patty pans with foil baking cups. Use a fork to mash 3 overripe bananas in a large bowl. Stir in 560g (2 cups) strawberry fat-free Greekstyle natural yoghurt. Spoon into the foil cups. Top with 1/2 cup sliced or chopped small strawberries. Cover. Freeze for 4-5 hours or until firm. If necessary, set aside at room temperature for 10 minutes to soften before eating.
Serves 12 (1 frozen cup each; as a snack or dessert)
BANANA SPLIT SUNDAE
Place 3 frozen sliced overripe bananas and 2 Tbsp no-addedsugar and no-added-salt peanut butter in a food processor. Cover and process until nearly smooth. Scoop into small sundae dishes. Top each with 11/2 tsp diet chocolate topping, 1 Tbsp whisked vanilla fruche, 1 tsp chopped unsalted roasted peanuts and 1 maraschino cherry. Serve immediately.
Serves 4 (as an occasional dessert)