I really love bananas.
I think they are almost the perfect food.
They are chock full of vitamins and minerals.
It has a cool outer peel, so if you get the outside dirty, you can still peel it and eat it.
Sometimes if you get greedy like me you have extra around your house.
Sometimes those extras get a bit over ripe.
When that happens, I chuck them in the freezer, skin and all.
Yes, they turn black. That is fine though, the inside is still good.
When I get five or so, I take them out of the freezer and lay them on my counter with a paper towel under them. (for some reason when they are frozen they get watery)
When they have thawed, I remove the peel and use them as if they were fresh.
So now you can make this recipe with your fresh or frozen bananas.
What ever you prefer.
Breakfast Banana Muffins
5 ripe bananas 1 1/4 cup All Purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/2 cup shortening 2 large eggs beaten Directions Preheat the oven to 350 degrees. Spray the muffin tins with cooking spray or put liners in each of them. Peel the bananas and place them a bowl and beat them with an electric mixer. In a small bowl combine the flour, baking soda, and salt. Add the sugar, shortening and eggs to the banana mixture. stir in the flour mixture just until the batter is blended. Pour the batter into the muffin tins to about 2/3 full. Bake for 15 minutes or until a toothpick inserted in the middle of the muffin comes out clean.Peace be with you,
Veronica
