My family's love for bananas is inconsistent. There are times when we go through a large bunch in just a few days. And there are other times, like now, when we are constantly looking at a bowl full of sad, browning bananas that are reaching the end of their life span.
Sometimes I get too busy and the bananas get mushy way beyond any worth, so I am left throwing them into the garbage. But sometimes I am able to find a sliver of time when I can throw something together that the bananas can be a part of.
My absolute favorite thing to make with ripe bananas are these tasty muffins. They are so tasty that I usually send most of them to work with my husband so I don't eat them all myself!
Preheat oven to 375 degrees F. Line 12 muffin cups with muffin papers, or you can grease the cups and forgo the papers. I prefer using papers because it keeps the muffins fresh for a bit longer.
In a large bowl, mix together:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
In a separate, medium bowl, combine:
2 large ripened bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
Stir the banana mixture into the flour mixture until just moistened.
Spoon the batter into prepared muffin cups.
In a small bowl, mix together:
2/3 cup packed brown sugar
4 Tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Cut in 2 Tablespoons of melted butter until mixture is moist and looks something like this:
Sprinkle topping over the muffin batter inside prepared muffin cups.
Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
And the first thing I always do upon removing them from the oven is put a pat of butter on one and serve it to my 3-year-old because he is always waiting a little too eagerly at the table, ready to devour as many muffins I am willing to give to him.