The genius way Ayesha Curry uses up overripe bananas

Overripe bananas happen and seemingly overnight. But what to do with that mushy mess? Banana bread is always an option, but what if you've had all the banana bread you can stomach as of late? After all, man nor woman can live on bread alone, right? Well, leave it to cookbook author and wife of NBA superstar Stephen Curry to come up with a banana fritter recipe that will have you longing for your bananas to be overripe all the time. Ayesha Curry shared a brilliant way to use this fruit at its sweetest. Curry uses her overripe bananas to make a banana fritter with chocolate rum sauce and it has our mouths watering.

During a Food & Wine Classic at Home, the Food Network star walked viewers through her recipe and assured them that while it calls for "minimal ingredients," it is not short on flavor. And if bananas never get to the overripe stage in your house, Curry shared a trick to soften them in the oven. Preheat your oven to 350 degrees Fahrenheit, take a sheet pan, and place your bananas on it. Put it in the oven for 15 minutes and your bananas will soften up and be ready to use to make her fritters that have us salivating.

Ayesha's banana fritter recipe

In her video demo, Curry goes on to share that she loves bananas in foods as she mashes up her bananas, adds in her milk – which she accidentally left in the fridge – and tells watchers not to worry if there are banana chunks in the mashed bananas because this will add texture when you bite into these pillowy sweet treats. She continues to add in flour, brown sugar – which she mentions she loves to use in her savory foods, along with her leavening agents – baking soda and baking powder. And if you are among the many who get baking soda and baking powder confused, you are in good company. Curry revealed that when she was a teen baking for her family, she mixed them up, too.

She mixes it together to form a "sticky, wet dough" and then she heats up her canola frying oil which you want to get to 350 degrees before you start frying. Curry also adds vanilla, fresh nutmeg, and cinnamon to the batter before frying them up – two minutes per side. Curry says this dish is "such down-home cooking," you should not worry about the fritters' shape. When she shares the final product, they are golden brown and delicious. Additionally, she makes a chocolate rum sauce to drizzle over those warm banana fritters. The recipe originally appeared in Curry's new magazine, Sweet July