Bananas are so good for you.
I know they are but I cannot seem to like them anyway.
Bananas are a very good source of potassium which is a necessary mineral for regulating a number of important body functions and helps reduce high blood pressure. And if you are like most Americans you do not get enough potassium in your daily diet. Bananas are also often recommended by doctors and health professionals when we have bowel troubles as a dose bananas usually does the trick without the need for a trip to the pharmacy. Personally, I much prefer a natural solution to health issues over chemical solutions.
With all that said, I still do not like bananas. In fact, if a banana is much beyond being green, I have a hard time actually swallowing a bite. I do not like food flavored with bananas either. Banana candy, banana pudding , banana flavor in drinks- blech!
Banana drinks are the worst tasting cocktails in my book
I would not touch a cocktail with banana flavor with a ten foot pole. But what I really cannot understand are those folks, and my father -in- law falls into this category, those strange beings that won’t eat a banana until it is “ripe”. Ripe to me is when they need to be baked into something. Either that or tossed out in the garbage.
Ripe to some people is just before the fruit flies start to swarm when the skin is sufficiently blackened and that strong sweet smell fills the room. I honestly cannot stomach any of these signs of ripeness.
I do buy bananas for other people in the house to eat and, therefore, I often find myself searching for ways to use the brown overripe fruit before the fruit flies overtake my kitchen. Sometimes I just put them in the freezer til I have the time, the whole thing skin and all, I just set it in there. When I am read to use it it takes about 15 minutes to defrost and then its ready to use.
A family favorite way of use those last remaining “ripe” bananas is in the recipe below.
I never have a problem eating these moist delicious muffins and I don’t think you will either no matter how you feel about bananas. They are even more moist and flavorful if you add a little chunky applesauce.
Banana Muffin Recipe
- October 14, 2018
- 12 Muffins
- 40 min
- Print this
- 1 1/2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 6 Tbl softened butter
- 2 ripe medium bananas
- 1/2 cup chunky applesauce (optional)
- 2 eggs
- 1/2 cup miniature chocolate chips
- Step 1
- Preheat oven 375 °. Line muffin pan with paper cups
- Step 2
- Combine dry ingredients in a bowl and set aside. In a large mixing bowl beat the brown sugar and butter with wooden spoon until light and fluffy
- Step 3
- Add banana and eggs and beat til combined well Applesauce should be added at this time, if using and mix til just combined
- Step 4
- Add the flour mixture to wet ingredients and mix til just combined but be careful not to over mix the batter to avoid chewy muffins
- Step 5
- Fold in the chocolate chips then spoon batter into prepared muffin cups and fill til 3/4 full
- Step 6
- Bake for 15 minutes or until tops are golden brown and toothpick tester comes out clean
- Step 7
- Cool muffins on wire rack