Summertime equals fresh fruit. It also means, with heat and humidity, quick-ripening fruit. Some are versatile, and have a good shelf life, like apples and pears. Others, like bananas, can turn one shade to another within a day or two. Depending on your personal preference, it may be the difference between eating them, and deciding that they are too brown and soft to eat. Seems like a waste, and in my house, many times it was.
However, one person’s “ewww gross!” fully ripened banana, is another’s “perfect!” If you are adding them to your Cheerios, it’s probably the former. If you have a banana bread/muffin recipe, you are the latter.
In fact, since you started reading this, it is already too late…you have descended into the realm of the latter. Good for you!
Here is the recipe that I have faithfully used for over 10 years. As you can see, I make it often – it’s incredibly easy, and there’s a steady supply of ‘nanas around here. You can also see that I typed it on NotePad (yes I used word wrap). Typing out the directions here would be redundant, so just follow along with the directions and photos!
Some extra notes…
–I’m making muffins, which only changes the cooking time, about 35 minutes a batch. Also, you can use those paper cups or butter the pan, it’s your choice.
–Walnuts are suggested, but you can leave them out, or sub for choco chips (which I am doing here) or use both. Keep in mind it will yield more than listed if you add more ingredients
–When mashing the bananas, no need to make them into paste. Some small banana chunks in there will keep it moist and even more flavorful.