At our house, bananas are a typical grocery staple, unfortunately not always eaten before the crazy brown spots start to appear. While I love making banana bread, sometimes I end up (peeling and) throwing them into a freezer bag and into the freezer for just that. I have found using the bananas when the brown spots just start to appear, not completely ripe to the mushy stage, is when the flavor of the banana is best for baking. So today, I had two bananas with the crazy brown spots to use.
Here's my recipe for banana muffins, I made half with nuts and half without since the hubs can't have nuts.
1/3 cup milk
1/2 cup canola or vegetable oil
2 cups all-purpose flour
1/2 cup packed brown sugar
3 tsp. baking powder
1 tsp. salt
1 cup (2 or 3 medium) ripe bananas, mashed
1/2 cup chopped nuts (optional)
Heat oven to 400°F. Grease bottom only of a muffin pan or line with paper muffin/cupcake liners. In a medium mixing bowl, beat the egg and stir in the milk and oil. Stir in the remaining ingredients all at once and combine, batter will be lumpy. Fill the muffin cups about 3/4 full. Bake until golden brown about 18-20 minutes. Remove from pan to cool. Makes 1 dozen muffins.