I often buy bananas with great intentions of using them for smoothies, peanut butter banana and honey sandwiches, or just eating 1 a day, but then I find myself several days later walking by a bunch of bananas that have almost expired in their ripeness.
Surely this same well intended plan was the driving reason behind our beloved banana bread recipe that was birthed once upon a-who-knows-when.
Sometimes our best laid plans that take us down an alternate or unexpected route provide us with an end that is even more satisfying than we expected. In this case, delightful banana bread muffins.
Here is our Banana Bread Recipe:
Preheat oven to 350
Ingredients
2 C flour ( I prefer whole wheat pastry flour)
1 tsp baking soda
1/2 tsp salt
Sift/mix together
3 ripe bananas
1/2 C applesauce
1/2-3/4 C Maple Syrup or honey or sweetener of your choice
2 eggs (or flax substitute)
Mash bananas
Mix all wet ingredients together
Mix all dry ingredients together
Mix ALL together until just combined
Add 1/4-1/2 cup nuts or chocolate chips (we used peanut butter chocolate chip)
Pour into greased or parchment paper lined pan and bake at 350 for 55-60 minutes
Bake in muffin tin at 350 for 18-20 minutes
it helps to spray liners with olive oil or coconut oil so they don’t stick to the liners if you use liners
Cheers!