So, it’s banana harvest time. Where you’re so excited to see those beautiful little nubs growing, then turning yellow. Until you realize they will ALL turn yellow AT ONCE. And suddenly you’re in the kitchen pulling out every banana recipe you have. Bananas flambe. Banana cake. Peanut butter on bananas (now you’re desperate.) We have apple-bananas, which I didn’t know existed until I moved to Maui, just like so many other things. They taste a little bit like a pear to me, so I don’t know how they got their name.
Did you know that you can freeze bananas? If they are starting to get too ripe, wrap them in a brown paper bag and put them in your freezer just like that. We also like the “Green Bags” for helping them stay fresh longer on the counter.
Here’s my favorite recipe for using up bananas. The muffins freeze well.
BANANA CRUNCH MUFFINS
3 C flour
2 C sugar
2 t baking powder
1 t baking soda
1/2 t salt
Sift the above together. Wet ingredients to be mixed separately:
3/4 C milk
2 t vanilla
1/2 lb. melted butter
Add to dry ingredients. DO NOT OVERMIX. Then add:
2 mashed bananas
1 C granola or bran, ground fine
1 C nuts
1 C coconut
Put into muffin tin or paper muffin cups. Sprinkle some extra coconut on top, it will brown nicely. Bake 350 degrees for 25-30 minutes. Enjoy!
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Copyright Jamaica Michaels, 2012. All rights reserved. May not be reblogged or reprinted without written permission of the author.