When bananas go bad….
We always have bananas going bad (or becoming really ripe) because I always think they’re a good idea to buy but then nobody eats them. Anybody else have this problem? Soo-our bananas usually end up going into the freezer and into banana muffins or banana smoothies. Really, I think we have 10-12 bananas in our freezer right now. I just freeze them in their skin. When I’m ready to use them, I pull them out of the freezer and let them sit for a bit. If I’m really in a hurry to use them, I’ll put them in the microwave for about 15 seconds to soften them up a little.
I found this banana muffin recipe online years ago when I misplaced, or lost, my favorite banana bread recipe. I adapted it and added more bananas and less sugar. Bananas are pretty sweet, and I’d rather get the extra sweetness from the banana rather than the sugar!
These muffins are fabulous warm from the oven! If you want, you can freeze the muffins and pull one out at a time to heat up in the microwave. The next time you have bananas going bad, try it out!
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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- 1 1/2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 bananas ripe
- 1/3 cup sugar
- 1/3 cup butter melted
- 1 egg
Ingredients
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- Preheat oven to 350 degrees F. Use paper liners in muffin pan and spray with non-stick vegetable spray.
- Mix together flour, baking powder, baking soda, and salt in one bowl.
- Mash bananas with sugar, egg, and melted butter in another bowl.
- Gently combine flour mixture with banana mixture. Scoop into prepared muffin pans until about 2/3 full. *Use an ice cream scoop or melon baller for easier scooping.
- Bake in preheated oven for approximately 20 minutes.
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