Two days ago there were 2 overripe Bananas on my counter and now there are none! :) Those 2 brown spotted Bananas beckoned to be used (or tossed), so I located my Banana Crumb Muffin recipe. All of the ingredients are staples in my kitchen, but I made a few changes.
In the past two years I have been substituting Olive Oil for Vegetable Oil when baking/cooking. This muffin recipe called for melted and cooled Butter/Margarine, so I decided to substitute Olive Oil. I also decided to use less Granulated and Brown Sugars than my original recipe calls for. The result - Yum! 12 very moisty Banana flavored muffins!
This is a great way to enjoy Bananas! :) My Hubby gave the muffins two thumbs up!
Oven: 375° F
1 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt
½ Cup White Sugar
2 Large OVERRIPE Bananas, mashed
2 Egg Whites, lightly beaten
1/3 Cup Olive Oil (for sauteing & baking)
¼ Cup or a little less Brown Sugar
2 TBS. Flour
1/8 tsp. Cinnamon
1 TBS. Softened Butter/Margarine
2. In another bowl combine mashed Bananas, Egg Whites &
3. Stir Banana mixture into Flour mixture until moistened.
4. Spoon batter equally into paper lined muffin tin.
5. For Topping: In another small bowl mix together Brown Sugar, extra Flour, Cinnamon & softened Butter/Margarine. Sprinkle an equal amount over batter of each muffin. Press lightly.
6. Bake in a Preheated 375°F Oven, 18 – 20 Minutes or until a toothpick or cake tester that has been inserted in center of muffin comes out clean. Remove from pan and cool.
The warm weather brought out flowers, our outdoor grill and Banana Crumb Muffins! :) When I have 2 more overripe bananas, I will be baking these again!
12 muffins were too many for us to eat. Well, we really should have a little will power … so I placed a few cooled muffins in a Ziploc Freezer bag. You guessed it – into the freezer they went, to enjoy another week. :)
When you have overripe Bananas do you use them in baking or do you eat them?