So what do you do with those bananas that didn’t get eaten when they were yellow? Those black and brown ones with the fruit flies circling? Personally, I eat them all. They just look a little gross on the outside, but they’re good. My wife Nancy won’t even eat one that gets the first black stripe.
But I found one way to make great use of these over-ripe beauties – Banana Cinnamon Muffins.
I saw a recipe for these that require past-their-prime bananas and I gave it a try. Delicious!
Here’s how.
First, you need 2 very ripe bananas, but begin with a small bowl filled with 2/3 C sugar, ½ C vegetable oil and 2 eggs. Beat thoroughly with a whisk and then add the bananas and 1 t vanilla. Mash up the bananas (which is really easy) and then add 1 2/3 C all-purpose flour, 1 t baking soda, ½ t salt, and ½ t ground cinnamon. Stir until just mixed, don’t overdo it. Divide the mixture into greased muffin tins – it should make about a dozen. Pop into a 375 oven for about 18-20 minutes – they should be golden brown and pass the toothpick test (toothpick should come out clean).
When cool, you can dip the muffin tops in a mixture of ¼ C sugar, ¼ C melted butter and ½ t cinnamon if you wish. They are very good and very healthy – and the fruit flies will go away.
Banana Cinnamon Muffins
Ingredients
Muffins
2/3 cup sugar
½ cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 teaspoon vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
Topping
¼ cup sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
