Supermarkets claim that we are fixated on fruit’s appearance, not accepting skin blemishes even if the quality is unaffected. I’ve been guilty of it in the past – we want “the best”. But as a result, more than 100,000 tonnes of Queensland bananas go to waste every year.

This recipe for banana pain perdu (French toast) helps reduce waste.
The riper and blacker the bananas, the better the result, and you can use up a bit of old bread while you’re at it!

1. Whiz 2 peeled bananas in a blender until smooth.
2. Whisk 100g banana puree (save remaining to add to smoothies), 3 eggs, 2 tbs caster sugar and 100ml pure (thin) cream in a shallow dish until well combined.

3. Add 6 slices stale brioche or other bread to banana mixture and stand, flipping halfway, for 30 minutes to soak.
4. Melt 20g unsalted butter in a large frypan over medium heat. In batches, cook bread for 2 minutes each side or until golden.
5. Melt 20g unsalted butter in a large frypan over medium heat. In batches, cook bread for 2 minutes each side or until golden.
6. Sprinkle each slice with extra 2 tbs caster sugar and cook for a further 1 minute each side to caramelise.
7. Serve with whipped cream and a splash of whisky if you like.

Store and select
Select bananas that are not split open, bruised or with mouldy stems. Bananas ripen off the tree, so can mature over time.

Store unripe bananas at room temperature and ripe in the bottom drawer of the fridge.

Goes with
Rum, caramel, coconut, chocolate, vanilla, cinnamon, honey, bacon

Butterscotch sauce with burnt-butter bananas