Ever notice how bananas can sometimes go from green to brown overnight?
Personally, I like banana when the peel is yellow, no green or brown spots,
but they don’t seem to keep their yellow very long. Once the peel
starts to brown, the banana has a softer texture I don’t like to
eat, raw anyways. BUT, instead of tossing them, or watching them go more
and more brown and THEN tossing them, use this delicious banana muffin
recipe to put those bananas to good use and not waste them!
1/2 cup Butter or Margerine
1 cup Sugar
2 cups Sifted Flour
1 teaspoon Baking Soda
1 1/4 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Bananas (about 3)
– Mix butter and sugar; Add eggs one at a time – Beat Well.
– Stir dry ingredients together in separate bowl.
– Add to egg mixture – Alternating bananas.
Oven: 350 degrees
Time: 18-20 minutes