You know that moment when you decide a banana is simply to blackish brown, you can’t stand the thought of actually eating it?
The moment where you know it is time to throw the thing(s) away before they completely rot and get gross.
That is the perfect time to make them into banana bread or muffins.
Often times, they get to that point and I still let them sit another day or two. Although if you are really thinking and know you just don’t have time to turn them into something, you can simply put them in a freezer bag and freeze them until ready to use. They thaw out very quickly and work wonderfully for breads.
We absolutely go ‘bananas’ over banana muffins around here. Sorry, I couldn’t resist 
But we really do.
It is the one muffin that every one of my kids loves AND myself and my husband love. It’s a pretty exciting morning when I make banana muffins. Usually all our bananas get eaten in a matter of moments after I bring them home from the store (and I usually buy about 10 pounds of bananas- no joke. My kids eat them like they are starving monkeys (sometime I’ll have to post a picture of all the peels they leave behind) so I don’t get to make this recipe terribly often. This is a favorite.
For quite a few years I had made the pampered chef recipe that has TONS of sugar in it (no worries this one has a lot of sugar as well, just not as much as the other) and then I got this email from a co-worker of my husband’s saying, “So I brought this to work the other day and Jeremiah said you wanted the recipe.” and she included the recipe.
Of course I’m thinking, I like how Jeremiah wants the recipe so I can make it for him so he tells her, Oh Megan would love to have this recipe…. Ha! So I figured I better make it. I did. And I have been making it ever since.
Thanks Becky 
- 4 medium size ripe bananas
- ½ cup butter softened
- 1 cup sugar
- 2 eggs
- 1 tbsp lemon juice
- 2 cups unsifted flour (I use 1 heaping cup of freshly ground spelt flour and one level cup of all purpose flour)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp grated lemon rind
- ½ cup shelled walnuts, chopped
- Preheat your oven to 350˚. Prepare your muffin pan by placing muffin paper cups in each or greasing the cups, set aside (you can also make this a loaf if you would rather, if that is the case then grease a loaf pan with soft butter).
- Mash the bananas until mostly smooth, some lumps are fine, set aside.
- In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes.
- Add the eggs one at a time, mixing on low speed until incorporated, then add the lemon juice.
- Add the flour, baking soda, salt and cinnamon and mix until smooth and combined.
- Add in the lemon zest and chopped walnuts.
- Turn into prepared pan and bake until a toothpick inserted in the center comes out clean, for muffins about 20-25 minutes and for a loaf about 55 minutes.
- Remove from oven and allow to cool in the pan for about 10 minutes for muffins and 20 for a loaf, and then carefully remove from the pan and eat!
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
