I only eat bananas when they are slightly green and just beginning to turn yellow. I like them almost crunchy and a little bitter. Other than that, I can’t stand them, unless they are covered in ice cream, caramel syrup, nuts, fruit and chocolate. Then I’ll eat any old banana. When at the grocery store, I pick several singular bananas from different bunches. I am sure it annoys the produce guy, but I do it anyway. I hate it when my bananas all ripen on the same day. In spite of my efforts, every once in a while I find myself with some over ripened bananas. My solution to this problem is Banana Muffins.
And here it is! The secret recipe! Okay, well it’s not really a secret. It is a really great recipe, though. Simple, quick, yummy!
- 2 cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, room temperature
- ¾ cup brown sugar
- 2 eggs, beaten
- 3 large, over ripe mashed bananas
- 1 tablespoon cane sugar (if desired)
- Preheat oven to 350.
- Grease muffin pan.
- Combine flour, baking soda, and salt.
- In separate bowl, cream butter and brown sugar.
- Stir in eggs, and bananas.
- Stir banana mixture into flour mixture just until moist.
- Pour into greased muffin pan.
- Lightly sprinkle cane sugar over each muffin.
- Bake at 350 degrees for 25 minutes.