Save the 'Nanas!

I went grocery shopping the last weekend. On a Sunday. Around noon. Worst. Time. Ever.  Normally, I would ask my husband to come with me but knowing what madness lie ahead, I decided it wasn't the best idea. He likes to wander aimlessly through the aisles with me tossing the hand held scanner as high as he can in the air...not as productive as I need him to be sometimes ;)

I know exactly what I need and have repeated the list in my head over and over so I can navigate through the store as quickly as I can.  I find whatever spot I can, grab my bags and rush inside ready for battle. Produce is always the first stop. Bananas. I need bananas. The only fruit I can get my husband to eat because you can put peanut butter on it. And chocolate...and sprinkles.

Of course I go the store after the mad rush of people and there's hardly any left and the ones that are, are all bright green.  I buy them anyways since, eventually they will ripen and turn yellow. Right?  Four days later, they are mostly dark brown. Never turned the slightest shade of yellow...just brown. But, I do not throw them away.  Most people would immediately put them in the garbage but I see it as baking opportunity.

Yellow is for eating. Black is for baking. :)

 

I say the darker the better. When it comes to baking with bananas, they should be overripe. Yes, those ugly bananas with their black spots and all make THE perfect banana flavor to bake with.  First thought was to make the Banana Cake with cream cheese frosting covered in toasted pecans that I made for Thanksgiving.  I have no cream cheese and this cake MUST be made with cream cheese frosting just cuz it tastes so good.  Next...banana muffins.  I never eat breakfast and my husband is constantly running around at work so doesn't have time to eat. Banana muffins will be perfect and last through the week.



Banana Muffins
Makes 12 regular sized muffins 
or 36 minis
adapted from Ms. Betty C

1 3/4 cup flour
1/2 cup sugar
2 tps baking powder
1 tsp baking soda
2-3 overripe bananas, mashed
1/4 vegetable oil
3/4 milk
1 egg
1 tsp vanilla extract
*add nuts if you want

 Preheat oven to 350. Fill your baking pans with paper liners.

Combine flour, sugar, baking powder, and baking soda in a mixing bowl.

Combine oil and milk in a measuring cup. (*tip 1/4 + 3/4= 1 cup of liquid. no need for separate measuring cups!)  Add the vanilla and egg.  Whisk until incorporated. Add mashed banana. 

Pour liquid ingredients into dry ingredients. Stir until just combined. DO NOT OVER MIX YOUR MUFFINS! *often over mixing a batter will result in a dense and dry product...like a brick.

Scoop into liners 2/3 of the way. I topped mine with a little cinnamon and sugar, which I keep already mixed in a container in my baking cabinet. Bake until the edges are just golden brown. Did I mention I never use timers either...unless it's brownies. I always screw up baking brownies.
 

These muffins rise so nicely and came out just moist enough. The original recipe had WAY less sugar which is why I upped it to 1/2 cup but that still may not be sweet enough for your taste buds. It wasn't for my husband, but he still ate them.  If you like a sweet muffin like from the store, you may want to add more sugar probably about 1 cup.
 

If you don't eat all your muffins, give them away... Sharing is caring! Or you can throw them in the freezer and take them out as you want to eat them. On the subject if freezing...unfortunately, ready to bake bananas do not work well frozen. I mashed some up once and put them in a container in the freezer hoping I could use them the following week, but they turned all black and gross. Fail. 

So save your 'nanas! Banana Bread! Banana Muffins! Banana Pancakes! Banana Shakes!

You can also make Blueberry Muffins...
Omit the bananas. Add 1 pint of fresh blueberries, replace vanilla with fresh lemon juice, add 2 tsp of finely chopped lemon rind. 

Or add Crumble Topping...
1/3 cup brown sugar, 2 TBS flour, 1 tsp cinnamon, 4 TBS butter. Use a pastry blender or a fork to combine all ingredients until crumbly. Sprinkle on muffins before baking.