When bananas go on sale, I buy a lot of them. Like 4 or 5 bunches… Only 3 of the kids really like bananas, but they all love banana bread.
So when the bananas start to get really ripe, I stick however many have not been eaten in a bowl and put them in the refrigerator. They can stay in there for a while, and on a day when I have an extra hour, I make a bunch of banana bread muffins.
Here is the recipe I use:
Preheat oven to 350 degrees and grease 12-24 muffin tins or use baking cups (how many you need depends on how big you make each muffin).
1 1/3 cups flour
3/4 teaspoon salt
1/2 teapoon baking soda
1/4 teaspoon baking powder
In a large bowl, beat on high speed until lightened in color and texture (about 2 minutes):
5 1/3 tablespoons butter
2/3 cup sugar
Beat in the flour mixture until blended and the consistency of brown sugar. Gradually beat in :
2 large eggs, lightly beaten
Fold in until just combined:
1 cup mashed, very ripe bananas (appx 2)
If I really want to treat the kids, I add in about 2 cups of chocolate chips.
Pour into muffin tins. Bake 15 -18 minutes. Enjoy!
Today I tripled this recipe and made 4 dozen muffins. 12 have already been eaten…
I give them to the kids for breakfast or use them in lunches. They travel pretty well in the car, and Number 4 ate one on her way to swim practice today for snack.
I’ll freeze at least a dozen so when I am in a bind and need something really quick for breakfast or a snack, I just have to throw a couple in the microwave for 30 seconds.
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