I used to be famous for saving bananas in the hopes that I’d get around to using them for banana bread or muffins. (My kids’ favorite) But inevitably, I would end up tossing them out because they were rotten and I didn’t get to the baking, or my kitchen was infested with fruit flies!
To avoid that, and still be ready to make banana bread at a moment’s notice, freeze your ripe bananas. Either leave them in the peel and toss them in the freezer, or take the contents out of the peel and put enough bananas for your favorite recipe in a Ziploc bag. Then you will always have them on hand, minus the fruit flies. Defrost 15-30 minutes before using. Note: they don’t look terribly pretty, but your bread will taste perfectly normal!
Here is my favorite recipe:
Banana Chocolate Chip muffins
1 cup sugar
½ cup vegetable oil
1 ½ -2 cups mashed ripe bananas (3-4 medium)
2 cups unbleached all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. ground cinnamon
¼ tsp. salt
1 cup chocolate chips (optional)
Beat sugar, oil and eggs until light colored and foamy with whisk or mixer. Add mashed bananas and beat well. In another bowl, combine flour, baking soda and powder, cinnamon and salt. Add banana mixture and stir just until moistened. (Do not overmix) Add chocolate chips. Spoon into greased muffin tins. Bake at 375 degrees for 20-25 minutes. Cool for 5 mins in tins before turning out onto rack.