Have you ever had bananas sitting on your counter that are too soft to just eat? Bake them. I've had anywhere from 3 to 6 bananas and since I always have baking ingerediant available, I just make banana bread or muffins. Baking them in muffin form makes it easier to keep into prospective how much banana bread is really eaten.
I found a great recipe that I've made a few time and I absolutely love. We love eating these for weekday morning breakfast with coffee or, in Bebe's case, oj. It gives the bowls of cereal a break. Enjoy!
BANANA WALNUT MUFFINS
1 cup all-purpose flour
3/4 cup whole what flour
1/4 cup ground flax seed
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick)
3/4 cup brown sugar
1 teaspoon pure vanilla extract
2 eggs, beaten
4 overripe bananas, mashed
1 cup walnuts, chopped
Preheat oven to 350°F (175°C). Lightly grease a 12 cup muffin pan.
In a large bowl, combine flours, flax seed, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in vanilla, eggs and mashed bananas. Stir banana mixture and chopped walnuts into flour mixture; stir just to moisten. Pour batter into prepared muffin pan, filling each cup 2/3 f the way.
Bake in preheated oven for 35 to 45 minutes, until a toothpick inserted into center of muffin comes out clean. Let muffins cool in pan for 10 minutes, then turn out onto a wire rack.
Adapted from Banana Banana Bread Recipe - Allrecipes.com