What do you do when you find mushy bananas on the sug bet rack selling for 2 shekels/kg, when sug aleph bananas are currently selling for about 14/kg?
BUY A BUNCH of course!
And then, make muffins. (I peeled and froze some for future use, but used a lot of them today on these muffins)
Today's banana muffins featured spelt flour and chocolate chips... yum!
Here's what I did:
6 small overripe bananas, mashed well
1/2 c. sugar
1/3 c. oil
1 tsp vanilla extract
4 T. ground flaxseed
2 c. water + 1 tsp apple cider vinegar
Mix all together, combining well
Add:
4 c. whole grain flour (I used spelt, but if you eat wheat, whole wheat flour is perfect)
1/2 tsp salt
1.5 tsp baking powder
Mix well
Last, gently fold in
1/2 cup chocolate chips
1/2 cup shelled raw sunflower seeds
This made 12 oversize muffins, or make 24 smaller muffins.
Bake at 350 F/175 C for 25-30 min for muffins
Enjoy! Let me know if you try them!
I was hanging around my house in the crazy heat today, feeling like my brain was fried. I just wanted to go to sleep.
So I got myself up and into the kitchen, threw the window wide open (just hoping it would bring a cool breeze), and baked some muffins. They smell amazing so if they don't get eaten NOW, they'll be part of our break the fast meal after Yom Kippur!
This recipe came about because I didn't have much sifted flour left on hand, and I had a LOT of mushy bananas (note to self: stop buying too many bananas!)
Banana Coconut Oat Bran Muffins
6 overripe bananas, mashed well
2/3 c. sugar
1/2 c. oil
1 tsp vanilla extract
4 T. ground flaxseed
1.5 -
2 c. water + 1 tsp vinegar (or whey from kefir cheese making, or you can use half
water/half orange juice to give it an interesting extra flavor)
combine well.
Add:
1 cup whole wheat flour
1 cup wheat bran (finished off my stash)
1.5 cups oat bran
3/4 c. shredded coconut
1/2 tsp salt
2 tsp baking powder
Mix well
This makes 12 generous muffins.
Pour batter into muffin tin lined with paper cups. Bake at 350 F/175 C for 25-30 min
I promised I'd write up my banana coconut cake! It really is yummy, if you like banana and coconut (I do).
4 overripe bananas, mashed well
1/2 - 2/3 c. sugar (I've been going with 1/2 to cut back on the sugar...)
1/3 c. oil
1 tsp vanilla extract
4 T. ground flaxseed
1.5 - 2 c. water + 1 tsp apple cider vinegar (or you can use half water/half orange juice to give it an interesting extra flavor)
combine well.
Add:
3.5 c. whole wheat flour
3/4 c. shredded coconut
1/2 tsp salt
1.5 tsp baking powder
Mix well
Optional - 6 oz chocolate chips, folded in (last step)
Bake in a loaf pan if you like, or you can make 12 generous muffins out of this, or you can bake in your favorite cake pan. It's a really versatile recipe. (Bake at 350 F/175 C for 25-30 min for muffins, or about an hour for loaf or cake)
Optional: sprinkle more shredded coconut over the top before you bake it.
Enjoy! Let me know if you try them!
Somehow there were several mushy bananas in my kitchen today when I started cooking for Pesach. Really that rarely happens anymore, since my children eat plenty of bananas (although not as many as the guy we saw in the produce department at the supermarket the other day. As he stacked bananas into place, he pulled one banana after another off the bunches and ate them in 2 bites each. We saw him eat 7 (!!) bananas...).
So here's what I did with mushy bananas:
4 bananas, mashed
2 eggs
1/2 c. oil
2/3 c. sugar
1/2 tsp vanilla
Mix well
Add:
2/3 c. potato starch
2/3 c. cake meal
1/2 c. shredded coconut
pinch of salt
1 tsp baking powder
Mix well
Optional: Add
1/2 bag chocolate chips
Stir till the chips are mixed in
Bake in a loaf pan at 350 F for about 45 min
