With a toddler, we almost always have bananas in the house - which don't always get eaten before they get overripe. A friend taught me to just stick overripe bananas (in their skin), in the freezer and then thaw them on the counter (for about 30 minutes) and they can be used in any recipe which requires mashed ripe bananas.
The banana skins will turn black and once thawed they will be very mushy, but just peel them or squeeze them over a bowl like squeezing toothpaste and you can use it just as you would fresh ripe bananas. I have to say though, after trying the frozen bananas in a recipe I actually like them more than using fresh bananas! I think the freezing actually makes them sweeter and these muffins get eaten really fast!
BANANA WALNUT MUFFINS
Makes about 24 muffins
6 ripe bananas
1 1/4 cups sugar
2 eggs
½ cup (1 stick) melted butter
3 cups all purpose flour
2 tsp baking soda
½ tsp salt
1 cup chopped walnuts
- Preheat oven to 325°F.
- Mash bananas with a fork. Stir in other ingredients in order given, until just blended. Do not over mix.
- Grease and flour muffin pans to make 24 muffins (or use cupcake baking cups)· Pour batter until 2/3 to the top
- Bake for about 30 – 35 minutes
For banana bread: - Pour into 2 greased and floured 9” x 5” pans and bake for 1 hour
