Ever thought about the impact of bananas?

Well we are here to discuss exactly that! Helping to educate and answer a few of those questions you've always wondered.

The question started when I began reading the amazing book 'How Bad Are Bananas?' by Mike Berners Lee, if you haven't yet read it I totally advise you too. It's a groundbreaking book which discusses the true question of our 'Carbon Footprint' and sets out to inform and question how big our impact is and how we can think about reducing it.

So you'll all be pleased to know that bananas are actually very good! Hurrah, no need to panic!

This is why...

- Natural light means they are grown naturally

- They transport well and get to us via boats (which makes them more planet friendly!)

- They are self contained in their own skin packaging... so when you're buying them, they really don't need to be packaged in plastic!

The worst thing you can really do is not eat them!

Food waste is a major problem here in the UK and is, as you all know very un-planet friendly. So we've teamed up with the DINNER LADIES to supply you with a waste banana bread recipe, so you never need to worry about wasting them again!!

We've also featured Mintie lunch boxes, as they provide a great way to transport your bananas when on the go. I've been accustomed to some serious banana battering which I could have easily avoided. Their lunch boxes prodvide removable sections to adapt to your everyday food needs.

Find out more about MINTIE HERE...

WASTED BANANA BREAD RECIPE

Dinner Ladies banana bread recipe served with espresso mascarpone. This recipe makes enough for 20 portions!

500 grams plain flour

4 teaspoons baking powder

250 grams softened butter

470 grams dark or regular brown sugar

6 to 8 ripe bananas (400g), roughly mashed (there should still be lumps left)

2 teaspoon vanilla extract

4 large eggs

200 grams dark chocolate, roughly chopped

For the Espresso mascarpone

250 g Italian mascarpone cheese

4-8 tablespoons espresso coffee (cooled, or placed in the freezer for 5 minutes beforehand just so it isn’t super hot)

3-5 tablespoons sifted icing sugar (adjust to taste)

Heat the oven to 180°C. Line a standard-sized (23 x 13cm) loaf tin with baking paper.

In a large bowl, mix the butter and sugar together until light and fluffy. Beat the eggs into the butter and sugar one at a time until fully incorporated.

Fold the vanilla extract, mashed bananas and roughly chopped chocolate into the butter and sugar mixture.

Sift the flour and baking powder over the top and gently fold it in until just combined.

Scrape the batter into the lined loaf tin and bake for 40-50 minutes until a skewer inserted into the center comes out just clean! If it starts to get too dark before it is cooked, cover it with a piece of tin foil.

Remove from the oven and leave to cool for 15 minutes.

Enjoy with espresso mascarpone spread over & topped with raspberries!

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