Here’s why you shouldn’t throw away a banana with a spotty skin

A brown banana, is that serious, doctor?

Absolutely not! The famous brown spots on banana skin aren’t a sign of decline, but simply an indication that the fruit has reached  full maturity . This is when it’s sweetest, most tender, and sometimes… most useful! According to nutritionist Ana Núñez, these spots indicate a natural progression: from green to yellow, then  speckled brown  —a true  gradient  of benefits.

And if you’re used to putting your bananas in the  refrigerator  to keep them fresher for longer, be careful! The cold can accelerate the appearance of spots even when the banana isn’t fully ripe. This can cause confusion.

Why Ripe Bananas Are a Nutritional Nugget

Often overlooked due to their softer texture, overripe bananas are a  true  nutritional treasure. As they ripen, their starch transforms into simple sugars like fructose, which are more easily digestible. The result? A brown banana is a  natural source of instant energy , perfect for when you’re feeling tired or after a workout.

Nutritionist Nazaret Pereira points out that a medium banana provides around  90 kcal , while being rich in fiber, potassium and vitamins B6 and C. This supports our energy, our immune system and even our digestion.

What if we used them instead of throwing them away?

Good news: overripe bananas are  very easy to use  in cooking. Their melt-in-the-mouth texture and natural sweetness make them the ideal base for many healthy and delicious recipes.

Some ideas to try without delay:

• Spread on toast with a little cinnamon.
• Blended into a smoothie with  plant-based milk  and a spoonful of cocoa.
• Incorporated into homemade cookies or a  light cake .
• Frozen then blended to obtain an  express, 100% fruity ice cream  !

And for the bakers at heart (or on Sundays),  banana bread is THE classic, no-fail way to recycle your forgotten fruit.  Soft, fragrant, and above all… waste-free.

Easy Recipe: Soft Banana Bread

Ingredients :

• 250 g of flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 115 g of soft butter
• 100 g caster sugar
• 50 g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 to 4 very ripe bananas

Preparation :

1. Preheat the oven to  180°C .
2. Butter a cake tin and dust with flour.
3. Mash the bananas with a fork.
4. In a bowl, mix flour, baking soda, salt and cinnamon.
5. In another bowl, beat the butter and sugar until creamy.
6. Add the eggs, vanilla and mashed bananas.
7. Gently incorporate the dry ingredients without overmixing.
8. Pour into the mold and bake for  50 to 60 minutes . Check the cooking with a knife.
9. Let cool, unmold… and enjoy!

So, still want to throw away your spotted bananas?