Don't you just hate when you have a great bunch of bananas and they get over ripe before they even turn yellow?
Sorry I know the pix is crooked I dont know how to fix it.
So, how do you save a bunch of over ripe bananas??
Make banana muffins!
Got the usual suspects for baking...
Mix em all up, or better yet get a helper to do the mixing for you.
A young child preferably, they are cheap labor and the younger they are the more they think its fun.
Watch out though, not just for child labor laws but when you turn your back to wash the dishes... this might happen.
It pretty much went all down hill from there. I forgot to take pix and the muffins just didnt have enough taste, I'll remember not to use that recepie again.
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2 comments:
I'm sorry they didn't turn out like you wanted although it looks like your helper had fun. I think cream cheese frosting might be worth a shot; it does improve just about everything. I just use my mom's (and grandma's, and probably great-grandma's) banana bread recipe for muffins. Not healthy but very good.
Sorry about that. This is my favorite banana bread recipe: Mark Bittman's Banana Bread
From Mark Bittman's How To Cook Everything
1 stick butter
1 1/2 cups ap flour
1/2 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup sugar
2 eggs
3 very ripe bananas, mashed
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (I think nuts are always optional)
1/2 cup grated dried unsweetened coconut
Oven preheated to 350 F, grease a 9x5" loaf pan.
Mix together the dry ingredients and cream the butter. Beat the eggs and bananas into the butter, then stir this mixture into the dry ingredients. Finally, stir in the vanilla, the nuts if you're using them, and the coconut.
Pour the batter into the prepared pan and bake for around 1 hour, but start checking earlier at about 45 minutes, until it passes the toothpick test.
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