One of my absolute guilty pleasures is banana bread. It’s a great way to use bananas that are too mushy too eat. Bananas that are super mushy are disgusting to eat, but make the most delicious banana bread. Did you know that if your bananas are ready to use for breads or muffins, but you aren’t ready to make them you can actually freeze the bananas! Buy the bananas that are on clearance in your produce department to save big bucks, freeze them, and defrost them 2 hours before you are ready to bake!
4 ripened bananas (thawed)
2 cups all purpose flour
2 T cinnamon
1 cup sugar
1 stick butter (room temperature)
1 t baking soda
1 t baking powder
1 t salt
Total Cost for these muffins: approximately $1.75 for 12 muffins!
Preheat oven to 325
If your bananas are frozen, set them out to defrost for two hours.
Once your butter is room temperature, blend the sugar and butter together in a mixer until light and fluffy.
Once mixed, add 1 egg at a time to the sugar/butter mixture.
In another bowl, mix all of the dry ingredients and mix together with a whisk.
Add bananas to sugar mixture and blend until mixed in.
1/2 a cup at a time add the flour mixture to the banana/sugar mixture and blend just until all the flour is gone. (Mixture should be lumpy)
Grease a 12 cupcake pan with butter. Fill them 3/4 full with the batter.
Place in oven at 325 for approximately 20-35 minutes or until toothpick comes out clean.
Let rest for 5 minutes before removing and setting on a cooling rack.
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