Fall is in the air. It’s time to turn that oven on and welcome the wonderful smells that are about to come from it. To me, fall is my favorite baking season. We dont use the oven a whole lot during the summer because there’s grilling to do and a house to keep cool.
A yummy treat, warm and soothing, is banana bread and muffins. We buy bananas all year long. They are a very affordable fruit and seem to never be out of season. My family, however, goes in and out of banana season. Some weeks we’ll eat them all before it’s time to buy more and some weeks we’ll have a few left over that have turned brown and unappetizing (to most). I love these brown, over-ripened bananas. They’re perfect for banana bread or muffins, but they will eventually rot if you dont use them soon enough.
So, do you have to stay up late or get up early to find the time to use those bananas before they rot? No.
Make sure your banana peel has not been opened and your frozen bananas will last until you are ready to bake. Just a warning – your banana will become even more unsightly when frozen. It will probably turn completely brown on the outside, but that is just fine. The goodness is protected on the inside.
When you’re ready to bake pull out a few of those frozen bananas and let them thaw on the counter. When they look like limp and soggy bananas they’re ready to try out this recipe:
- 1 1/2 cups sugar
- 1/2 cup softened butter
- 2 eggs
- 1 1/2 cups banana mush
- 4 tbsp milk
- 2 cups flour
- 2 tsp baking powder
- 1 tsp vanilla
- Preheat the oven to 350 degrees
- Mix sugar and butter
- Add one egg at a time and beat well
- Add banana and milk and beat again
- Mix together flour and baking powder and add to mixture
- Add vanilla and beat again
- Pour batter into greased pan
Bake 25 minutes for muffins
Bake 50 minutes for bread loaf
*baking times can vary depending on your oven. Check muffins/bread by sticking a fork into the middle. If it comes out clean, then its done. If not, keep baking until it does.