>they don't eat all the banannas before tomorrow, they will go bad

This one specifically has a good solution:

https://en.wikipedia.org/wiki/Banana_bread

The missing datapoint is that households are having to work more labor-hours per banana every year for decades, so the energy necessary to cook banana bread is in direct competition with the energy necessary to purchase bananas. Atomic Era assumptions that a household has the time, energy, capability, appliances, and electricity budget to cook banana bread no longer reliably hold in the U.S. and cannot be taken for granted as accessible to all families. (If this seems like a negative feedback loop, it is; see also food deserts, substitution of Added Sugars for more expensive-but-nutritional calories in the diets of our majority-obese population, and so on.)

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9x39 13 hours ago | parent [-]

If the point is that cost/calorie has risen too much, it's substantially worse in the cost/calorie sense to eat prepared food out of the home versus cook at home.

As an aside, a quickbread like banana bread happens to be one of the simplest to make with some of the cheapest shelf-stable ingredients, and almost every home has an oven and access to the ingredients. For those who like it, I highly recommend this recipe (Mark Bittmans):

===

8 tablespoons (1 stick) butter, plus some for greasing the pan

1 ½ cups all-purpose flour

½ cup whole wheat flour

1 teaspoon salt

1 ½ teaspoons baking powder

¾ cup sugar

2 eggs

3 very ripe bananas, mashed with a fork until smooth

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans

½ cup grated dried unsweetened coconut

===

Step 1

Heat the oven to 350 degrees. Grease a 9- by 5-inch loaf pan.

Step 2

Mix together the dry ingredients. With a hand mixer, a whisk, or in the food processor, cream the butter and beat in the eggs and bananas. Stir this mixture into the dry ingredients; stir just enough to combine (it’s okay if there are lumps). Gently stir in the vanilla, nuts, and coconut.

Step 3

Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted into the center of the bread will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook. Cool on a rack for 15 minutes before removing from the pan.

	▲	altairprime 13 hours ago \| parent [-]
		Worse in the raw cash outlay per food calorie, maybe, but you also have to adjust for food deserts — ancillary costs to acquire groceries @ IRS rate of $0.725/mile, nearest grocery store is 1.5 miles away, which doesn't sound like a lot but it sure does add up! — energy budget decisions for 15 minutes of food preparation vs. 15 minutes of extra study/rest/sleep, heat output of one hour of oven vs. lack of air conditioning at home during extended multi-week summer heat waves, and so on. I'm one of those on a much-reduced budget without access to a home oven (kitchenettes and single-top induction burners are wonderful things), without central AC at home (I do miss it but AI replaced my former industry), and live in a food tundra (slightly higher food density than a desert but more from luck than urban planning), so if it's all the same to you, I'm just going to ignore the recipe and move on.