I really don't like throwing away over-ripe bananas. I try to avoid it whenever possible. Usually, that means Banana Bread from my Grammy's trusted recipe. But this time when faced with two nearly black bananas sitting on the counter top, I made something a little more creative. How do Banana Muffins, with a Brown Sugar Cinnamon Filling, and a Gingersnap Cookie Crumble sound?? Yeah, sounds pretty good to me too.
First, I made Grammy's Banana Bread recipe, typed out just the way she explained it to me when I asked her for the recipe:
2 very ripe bananas, really mashed & set aside
1 stick of butter, melt in small sauce pan & set aside
1 1/2 C all purpose flour
3/4 C Sugar
1/4 C milk
2 tsp lemon juice
1 tsp baking soda
1/2 tsp salt
In a shaker container with cover, shake eggs, milk & lemon juice.
Use largw mixing bowl. Add flour, sugar, salt & baking soda. Mix lightly.
Add milk, egg, lemon juice mixture. Stir with wooden spoon. Then add mashed bananas and stir. Lastly add melted butter and mix completely (not too much).
I used this batter to fill a cupcake pan up about 1/2 way, like so:
Then, I topped it with a generous portion of Brown Sugar Cinnamon Filling:
1/2 tsp. ground cinnamon
mixed together with 4 tablespoons brown sugar
Then, I topped them off with a bit more batter, and as much Gingersnap Cookie Crumble I could fit on there (See THIS post and the Sweet Melissa Baking book for the crumble recipe).
(note the jealous pup in the background).
The muffins came out great. Very moist and delicious like banana bread, with the added taste of gingersnaps and brown-sugary-cinnamony filling. All reviewers agreed: Yum. I definitely recommend you try these out.