I’ve been getting some weird bananas from the food co-op lately. At first, they are super green and stay that way for a week, then suddenly overnight they turn brown. They haven’t been good for eating fresh at all. This is a chance you take when using a food co-op. You don’t always know the varieties you will be getting, and you don’t pick out your own produce. You get what you get, and you don’t throw a fit. It’s mostly good most of the time, but there are those off chances when you get something odd, like these bananas.
I had a few of these black bananas staring me right in the face. Scared, I almost threw them into the compost bin, but decided against it. Instead, I whipped up these banana muffins for breakfast.
These are my go to banana muffins. They turn out beautifully every time. Unlike other recipes, this one calls for 3 ripe bananas instead of 2 which I think makes a difference.
(From the cookbook, Cookies)
8 ounces/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg (I just used ground)
3 large ripe bananas
2 ounces/ 1/4 cup soft dark brown sugar
2 fluid ounces/ 1/4 cup vegetable oil (I used canola)
1 1/2 ounces/ 1/3 cup raisins (Here’s where I substitute with whatever I have on hand, this time it was sliced almonds)
1 Preheat the oven to 375*F/Gas 5. Grease 12 muffin pans, or use paper liners.
2 Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3 With an electric mixer, mash the peeled bananas at the medium speed.
4 Beat the egg, sugar and oil into the mashed bananas.
5 Add the dry ingredients and beat in gradually, on low speed. Mix until just blended. With a wooden spoon, stir in the raisins until just combined. Spoon the mixture into the muffin pans, filling them two-thirds full.
6 Bake for 20-25 minutes (17 minutes is what works for my oven), until tops spring back when touched lightly with your finger. Transfer the muffins to a wire rack to cool completely before serving.