Bananas have a very thin zone of palatability in our house. They must be slightly green, with no spots yet. What most people call a ripe banana activates the gag reflex in the kids (and in me, though I can usually choke down a peanut butter-banana sandwich on race mornings). We may get two breakfasts’ worth out of a bunch, but that’s pushing it.
Thankfully bananas freeze well and are great in smoothies, and of course muffins. Here’s a good garden-variety banana muffin recipe.
Adapted from The Ultimate Muffin Book. I made 16 with this recipe.
2 cups flour (I use half all-purpose and half white whole wheat)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick butter, room temperature
1 cup sugar
3 large ripe bananas
2 tablespoons milk or half-and-half
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
- Preheat oven to 400 degrees and prepare muffin pan(s) with cooking spray or liners.
- In a medium bowl, whisk flour, baking soda, salt and cinnamon.
- In another medium/large bowl, cream butter and sugar with a hand mixer until fluffy. Add eggs, beating until incorporated.
- Slice ripe bananas into sugar mixture and beat with mixer. Add milk, vanilla and vinegar and combine.
- Mix dry ingredients into wet ingredients with a spoon until just combined.
- Bake at 400 for 18-20 minutes or until nicely browned and a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan.