I keep having to toss Scout's blackened bananas - he has the best of intentions to make banana bread, but then he doesn't, and goes to buy more bananas!
So I took a couple of them to make muffins as I don't really want him to have the oven on for the hour it takes to make banana bread anyway!
This is a simple recipe using mayo instead of eggs and oil. I always add mini chocolate chips to mine, then split them and melt a little butter on them while still warm. They are so moist and not too sweet. YUM. I used to make them a lot when my kids were little.
{scroll down for the recipe}
Monday - kitchen closed
Tuesday - Crockpot Pulled Pork on buns, pickles and onions, whatever chips I have, cantaloupe
Wednesday - Meatballs and Ziti, salad (romaine, tomato, bell pepper) {on call}
Thursday - Chicken Quesadillas, broccoli salad
Friday - BBQ Lime Shrimp, rice, zucchini {payday}
Saturday and Sunday - kitchen closed (but I'm going to get a foccacia pizza and some HEB deli soup to split for both nights' meals)
Banana Muffins
2 mashed bananas
3/4 cup mayo (not salad dressing)
1/4 c. sugar
1/2 t. salt
3/4 cup milk
1 t. vanilla
2 c. flour
1 t. baking soda
2 t. baking powder
mini chocolate chips or chopped pecans
Preheat the oven to 375 and grease a 12 muffin tin. Mix the wet ingredients well. Mix dry ingredients; add to wet. Stir gently until just combined. Stir in nuts or chips. Scoop into muffin pan. Bake for 19 minutes.
Gina
Thanks for the recipe, can't wait to try it. I peel and freeze the bananers to collect enough for a recipe (my banana cake takes 6 large).
ReplyDeleteI do not live in Texas and the triple digit temps you have to endure is just short of atrocious. I have family in Houston and they place their toaster oven on the back patio to bake during hot spells. I have started doing this, too, even though our temps are closer to 90. Go ahead, scream at the computer. Ha!