HARRISONBURG, Va. — The bananas were squishing swiftly toward death. Black-skinned and hours from disintegrating fully into mush, I turned the bananas into muffins.
It was an impulse decision but not without back story. I had always wanted to turn aged bananas into a bread — or a milkshake, but that just seemed like too much dairy for midnight on a Monday. I also didn’t have milk or ice cream at the time.
For the muffins, there was a batter of bananas, butter, all-purpose flour, sugar, an egg, vanilla, baking soda and salt.
I planned to make a loaf of banana bread but aborted when I remembered I had no loaf-shaped baking pan.
Another reason for going muffin over loaf: The cooking time is shorter. These were done in about 30 minutes at 350 degrees in a minimally powerful oven, which is just one of a number of butt-of-the-line appliances supplied by my cash-loving apartment overlords. A loaf of bread, according to the Internet, would have taken an hour.
So about 30 minutes later…
- 4 super-ripe bananas, mushed
- 3/4 a stick of butter
- 1 egg
- 3/4 a cup of sugar
- 1 tsp vanilla
- 1 tsp baking soda
- 1 1/2 cups of all-purpose flour
- 1/4 tsp of kosher salt
Finally, a halved-and-buttered muffin.