We did, but they were turning brown...so they were turned into Banana & Peanut Butter Muffins
Simple and tasty. (I thought about adding a crumble topping. But no...simple is what caught my eye when I discovered this recipe. I stuck to it!)
I have a funny relationship with bananas. My attraction to them is...limited. Yes, that's it! Under-ripe is not one bit appealing (hard to peel, waxy after-taste) nor is over-ripe. That leaves a 2 day span for a banana to even be considered (by me) for consumption.
I will omit my feelings regarding bruises and "strings". You get it, right?
As I eyed these 2 bananas, I had a few options:
Toss them (which would be breaking one of my '08 resolutions regarding produce)Make banana bread (I love my mom's recipe, but it's a bit time consuming)Find a simple recipe of some sort
Simple won. The hint of peanut butter is very subtle. If you've got a few unattractive bananas hanging around, try this!
2 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/3 cup butter (or margarine)
1/4 cup peanut butter
1/2 cup sugar
2 eggs
1 cup milk
2 ripe (or over-ripe) bananas
Preheat oven 375 degrees. In medium bowl bowl combine first 3 ingredients and set aside. In large bowl beat butter & peanut butter until smooth. Add sugar and mix until light & fluffy. Beat in eggs. With mixer on low, alternately beat in flour mixture, milk and bananas until blended. Bake for 20 minutes. 12 yummy muffins!
Approved and recommended by our birthday girl, Chloe! (we munched on them for breakfast...she's a very loving food critic)