I’ve got a freezer full of frozen bananas, and they’re not getting any prettier.
There’s nothing wrong with freezing overly ripe bananas, as they’re great to have on hand for banana bread. I’ve got at least half a dozen black, gnarly bananas on ice right now, and because I’m sick of hearing “Oh my God, when are you going to do something with these nasty things?!?!” each time the special man friend opens the freezer, I decided to take action.
I absolutely love banana bread, and have been trying to make it healthier by scaling back, or cutting out, the oil and/or butter many recipes suggest. I’ve also played around with baking muffins instead of a loaf because it cuts the bake time and the muffins are more portable and make for a great eat-at-my-desk breakfast.
The following recipe is my favorite to date.
Banana Pecan Muffins
Adapted from SELF
4 overly ripe bananas
2 cups flour
¾ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup skim milk
½ cup low-fat vanilla yogurt
1 egg
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
½ cup chopped pecans
Paper muffin cups
Heat oven to 350 degrees. In a bowl, combine flour, sugar, baking powder, baking soda, nutmeg, salt and pecans and stir or whisk to blend. In another bowl, combine bananas, milk, yogurt, egg and vanilla. Pour batter into bowl with dry ingredients and fold together until combined.
Place muffin cups in muffin tins and fill each cup to just below the top. Bake for roughly 35 minutes, or until a toothpick inserted in the center of muffin comes clean. Remove from oven and cool completely.
why have i never thought of throwing those nasty black bananas in the freezer instead of the trash? next time, i'll probably make this recipe instead of freezing, but the time after that - they're going in the freezer :)
ReplyDeleteSometimes I think of him as my special man friend, too!! :)
ReplyDeleteLove the recipes. I enjoy visiting the websites of the advertisors, too, they also have good recipes, as well as other valuable information.
md