Banana muffins


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.

photo (1)

I planned to make a loaf of banana bread but aborted when I remembered I had no loaf-shaped baking pan.

photo (2)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…

photo (3)Next time, I’ll get fancier and perhaps add a nut of some kind — maybe chocolate chips if I really want to hate myself. But these were tasty enough. The recipe, if you’re intrigued:

  • 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.

photo (4)


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