Bananas are easily my favorite fruit. The funny thing about this, is that I usually eat bananas mixed in something and rarely by themselves. There’s always bananas in my oatmeal and in my green smoothies. I add bananas to my peanut butter sandwiches and I’ve made banana bread quite a few times. There’s always bananas in my kitchen!
Last week I had to run to the grocery store to buy something that was around 3$. I had no cash and they don’t allow debit cards if the amount is below 5$. I didn’t really need anything else, so I thought “what else can I buy that I know I will eat?”. So, obviously, I went for bananas even thought I already had bananas in my place.
When I got home, I realized I now had 12 almost-ripe-bananas. That’s a LOT of bananas for just 2 people, no matter how often we eat them. That’s also how I came to make this recipe, I hope you make it and then tell me all about it :)
Serves 12, ready in 35 minutes
-3 ripe medium bananas
-1/2 cup brown sugar
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour
-1/3 teaspoon salt
-3/4 teaspoon baking soda
-1/2 teaspoon baking powder
-1/2 teaspoon cinnamon
-1/3 cup olive oil
-1 teaspoon vanilla
1. Preheat oven to 375*F and line a muffin tin
2. Mash the bananas in a medium bowl. Set aside.
3. In a large bowl beat the 2 eggs. Then add the mashed bananas and the rest of the ingredients mixing well in between.
4. Fill the muffin cups almost entirely. Bake for 20-22 minutes, or until a fork inserted in the middle comes out clean.
Adapted from Yammie's Noshery