Don’t Throw Away Those Over-ripe Bananas
I can’t remember where I first found this recipe. I have been making it for years. I buy bananas every week and make muffins out of those that over ripen before I can eat them. This recipe is very easy. I use the ingredients I have on hand and have made substitutions as needed.
INGREDIIENTS:
1/4 cup butter softened ( 1/2 stick for 12 seconds in microwave for me.)
1/2 cup sugar (I have also used brown sugar, molasses, or a combination of the three)
1 egg
3/4 cup bananas (I never measure, I use 2 or 3 bananas)
1/2 teaspoon of vanilla flavoring (I use a capful)
1 cup all purpose flour (I have also used whole wheat flour or a combination of both)
4 teaspoons of baking powder or 1 TB and 1 tp
1/8 teaspoon of cinnamon ( I use more because I like cinnamon. I have also added a little nutmeg.)
1/4 cup chopped nuts (I have used pecans, English walnuts and almonds. I like English walnuts the best.)
DIRECTIONS:
Preheat your oven to 350 degrees. In a medium size mixing bowl, combine the first five ingredients (butter, sugar, egg, bananas, vanilla flavoring). I usually dump the five in the bowl and then mix until well blended. In a separate bowl, combine flour, baking powder, and cinnamon. Mix the dry ingredients into the wet. Blend well.
Fold in nuts. I have forgotten the nuts a few times and didn’t realize it until I had already filled the muffin tins. On those occasions, I took large nut pieces and poked 3 to 4 into the top of each muffin.
Spray a muffin pan with cooking spray. I use olive oil cooking spray. Fill each muffin space 1/2 to 3/4 full of batter. For me this will usually make 10-12 small muffins.
Bake at 350 for 23-25 minutes. I found that I need to bake for 30 minutes in my oven.
If you decide to try this recipe, please let me know in the comments what you think.