When you adopt a zero waste cooking lifestyle, you have to have a plan for your bananas. It’s almost inevitable that you will have one or two overripe bananas left from every bunch you buy. You can use them in smoothies, make a frozen treat, or bake muffins or a loaf of banana bread.

Weekends are a perfect time to bake banana bread. If you notice the bananas ripening during the week, pop them in the refrigerator and make a loaf on your day off.

Using up Commonly Wasted Foods

Dairy tops the list for food waste, and fresh produce is a close second. If you buy plain yogurt by the quart, you might occasionally find yourself with a small portion left in the bottom of the container. If it’s a few days past the ‘best by’ date, you can bake with it. In general you can substitute 1/4 cup of yogurt for an egg, or in the case of banana bread, for one banana.

This version also used up some plain yogurt that I had left and some fresh blueberries and raspberries that were ripening as well. Most banana bread recipes call for 3 bananas, I had 2, so I subbed in the yogurt. Using what you have on hand is the key to zero waste cooking!

Zero Waste Berry-Banana Bread – Rust Nutrition Services – Chew The Facts®


Zero Waste Berry-Banana Bread

Most banana bread recipes use 3 bananas. This loaf uses 2 ripe bananas, and a quarter cup of plain yogurt, along with a cup of berries. The loaf can be sliced, then frozen for up to 3 months. Be sure to wrap and seal it in an airtight container. Enjoy.

Author Rosanne Rust MS RDN, www.rustnutrition.com


  • 2 ripe bananas
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/4 cup plain yogurt regular or Greek, or sour cream
  • 2 tsp pure vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour you can use all white flour if desired
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup sugar
  • 1 cup mixed berries blueberries, raspberries or chopped strawberries


  • Preheat oven to 350F. Butter a 9-inch loaf pan or spray with cooking spray.

  • Mash the bananas in a large bowl. Whip until mostly smooth.

  • Add the oil, egg, yogurt, and vanilla. Stir until well-combined and set aside.

  • Measure the dry ingredients (flour through sugar) in a small bowl, and whisk to combine.

  • Pour the dry ingredients into the banana mixture, and mix by hand until just combined.

  • Gently fold in the berries. Pour into the prepared loaf pan.

  • Bake for 55 minutes until golden brown. Allow to cool 10 minutes in pan, then remove to cooling rack.


You can also make 12 standard muffins. Pour batter into greased muffin tin, and bake for 20-22 minutes.