In Israel bananas go black incredibly quickly. Either you buy them so green that you can’t eat them for a few days, or you buy them ripe, but then if you don’t eat them quickly enough, you’ll have a bunch of brown/black mushy fruit on your hands a few days later.
That being said, as my friend Marissa once pointed out, overripe bananas are a very good reason to make banana bread or banana muffins. I keep these muffins in the freezer and defrost them when we’ve run out of cereal, or I need a quick breakfast on the go. The original recipe calls for regular flour, but I changed it to wholewheat flour, which seems to give my stomach an easier time. (Does anyone else find this??)
The recipe is adapted from the amazing Mollie Katzen’s Banana Bread. If you haven’t seen one of Katzen’s recipe books, you are missing out.
Banana Muffins (makes about 24)
1 1/2 cups butter or margerine, softened
1 3/4 cups (packed) brown sugar
3 tsp. vanilla extract
1 tsp. grated orange rind
1 tsp. salt
4 cups flour
1/2 tsp. baking soda
1 Tbs. baking powder
1/2 tsp. nutmeg
2 cups pureed ripe banana soaked in 1cup strong black coffee (can be decaf)
1. Preheat oven to 350 F. Lay out paper cases in muffin trays
2. beat together margerine and sugar in a large bowl. Add eggs, one at a time, beating well after each. When the mixture is fluffy, stir in the vanilla and orange rind.
3. Sift together the dry ingredients. Add this to the wet mixture alternately with the banana, beginning and ending with the dry mixture. Don’t overmix.
4. Plonk the mixture into the paper cases, filling them about 3/4 full. Bake for 20 minutes – or until a toothpick comes out clean.
5. Leave to cool and then devour.
Speaking of bananas…I want one of these…