Parker eats bananas too.
So why do we constantly have bananas in our house that look like this...
It's frustrating that they seem to go bad so quickly. If anyone has any tips to keep them from ripening so fast, please feel free to share.
In the meantime, I've found a delicious recipe - that my kids LOVE - for banana bread muffins. And those pesky over-ripened bananas are just perfect for this!
Here are the ingredients:
*not pictured: baking soda & chocolate chips
Ingredients:
1 cup sugar
1/2 cup vegetable oil (could sub apple sauce for 1/2 the oil)
1 egg
3 ripe bananas
2 cups flour (could use whole wheat flour for healthier option)
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
1/2 cup chocolate chips
And here are the directions:
1. Preheat oven to 350 and place 15 muffin cups in muffin pans.
2. Using a mixer, mix together sugar, oil and egg until creamy & light yellow.
3. Mash together the bananas and add vanilla. Then add this banana mixture to the sugar mixture. Mix again until combined.
4. In separate bowl, combine flour, baking soda and salt. Mix with spoon to combine. Then add flour mixture in batches to banana mixture, using your mixer to combine.
5. The original recipe didn't call for chocolate chips, but I think adding a few never hurt anyone, so I added about 1/2 cup semi-sweet chocolate chips. Use a spoon to evenly distribute them throughout.
6. Spoon mixture into muffin tin (I do this using an ice cream scoop for consistency).
They are great for breakfast or an after-school snack (or served with vanilla ice cream for dessert!)
Click here to get the printable version of this recipe.
Enjoy...and let me know if you have any tricks for keeping my bananas for ripening so quickly. :)
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