There always seems to be bananas on the kitchen counter which are really ripe and no one wants to eat. And the key to baking something with bananas is to have overly ripe bananas with brown spots or even using ones which practically have black peels (which I’ve done. I’d rather ‘use them up’ versus throwing them out.); they give the best flavor and results in baking. Recently, I added dried cranberries to the muffin batter and haven’t turned back. We love them. Enjoy!
Preheat oven to 375 degrees
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3-4 bananas (remember, overly ripe are the best for baking!)
3/4 cup sugar (white or raw sugar, whichever you prefer)
1/3 cup butter, melted (please use butter! i prefer unsalted but use what you have.)
Easy Peasy Directions (mixing everything by hand)!
Sift the baking powder, baking soda and flour together in one bowl; set aside
In a larger mixing-type bowl, mash the bananas (I use a potato masher) and then add the egg, sugar and melted butter and blend all together
Add the flour mixture to the wet ingredients and stir well together
Here’s the fun part: add in whatever else you want to jazz up the muffins. We love dried cranberries, but raisins or some type of nut would be great too. Use your imagination!
For baking, I put baking cups into my cupcake tins versus greasing muffin/cupcake cups. Do what you like.
Fill the cups about 2/3 full (or more if you want bigger muffins :D)
Bake approx. 20 minutes or until done