10 million tonnes, this is the amount of food thrown away each year in France. Worldwide, more than 1/3 of food production ends up in the dustbin. Per French inhabitant, in 2019, food wastage represented around 30 kg per year, i.e., a budget of 100 to 150 € and the equivalent of around fifty meals. Of course, this food wastage does not only take place at our consumer level, it also concerns production, processing, distribution and catering.
There are a thousand and one ways to limit this waste, and at our level to begin with: choosing menus for the week, optimising food conservation, adapting quantities to the number of people, using anti-waste applications, knowing how long food can be kept, etc.
This recipe gives you one of these anti-waste solutions and allows you to use fruit that seems unusable and yet has many advantages. The over-ripe banana used in this recipe, for example, will add softness to your cake, a sweet flavour and pleasant banana aromas. This banana bread can be eaten for breakfast, as well as for a snack, or even for dessert if you feel like it!
*Recipe and advice proposed by Lisa Mionnet and Nicolas Tête
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