There was a time when I made a lot of banana recipes. I like to eat bananas when the skin is just yellow (a bit of green is ok too), and consider them totes over-the-hill once the first brown spots appear. At that point, I declared them inedible and waited for them to get overripe and black, and used them for baking. Now I share my fruit bowl with the TLSO; he likes to eat very ripe, brown-skinned bananas, so very few bananas ever make it to the overripe stage. This week, however, one banana did (it had been hiding under some apples). Get out a fork, it’s time to smash a banana!
Banana Muffins For Two
1 very ripe banana
3 tablespoons brown sugar
1 tablespoon vegetable oil
¼ cup plain yogurt
½ teaspoon vanilla extract
¼ cup all-purpose flour
¼ cup whole wheat flour
½ teaspoon baking soda
a pinch of salt
Preheat oven to 180 C. Line two holes of a muffin pan.
In a small bowl, mash the banana. Add brown sugar, oil, yogurt and vanilla extract and mix well.
In another bowl, combine all-purpose & whole wheat flour, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined.
Divide the batter between the two muffin cups and bake in the preheated oven for 20-25 minutes, or until the muffins test done.