When bananas ripen, they release a gas called ethylene, which activates the enzymes amylase and pectinase. They break down the starch and protein, creating softer and sweeter bananas. They freeze well too, making them perfect for ‘nice’ cream.

Get the recipe for vegan banana ice cream

Because browned bananas break down so easily, they work perfectly in a dough like these no-knead banana cinnamon rolls, making them especially pillowy soft.

Get the recipe for no-knead banana cinnamon rolls

This ketchup was invented in the Philippines due to a short supply of tomato ketchup and an abundance of bananas during WW2. The fruity addition balances well with the vinegar and spices. Why not give it a try?

Get the recipe for banana ketchup

Banana peels aren’t just for slipping on. They can also be eaten and used as a vegan replacement for bacon with the addition of an aromatic marinade. Plus they have nutritional benefits – they’re rich in fibre and potassium.

Get the recipe for meat-free BLT sandwich