brown bananas (ok, black bananas)

more bananas waiting

Do you suffer from Banana Syndrome?

This is what seems to happen on a weekly basis in our house…  buy new bananas, a few don’t get eaten and there they are ~ waiting, not sure what their fate will be.  Most end up in the freezer to use in smoothies, but sometimes even that is on overload.  If you’re like me and experience the same thing, then you are suffering from “banana syndrome”, too! It’s a never ending-circle. Sure, I could stop buying bananas, but then I always get requests to please buy bananas!

Here’s two of my favorite banana recipes to use those bananas before they get brown, and a recipe for after they have turned.

Banana Split Cake

When I was a teenager, my friends and I used to make this when we would have a slumber party. It’s really delicious and sweet. Great when you want to have a sugar rush. Of course, this is only part of the reason we would stay up all night. lol

INGREDIENTS
For crust:
3 cups graham crackers, finely ground
1 stick unsalted butter, melted
1/3 cup sugar
1/4 teaspoon salt

Filling:
2 sticks of butter, room temperature (yes, I know…)
2 eggs
2 cups powdered sugar

Topping:
5 bananas, sliced
1 can crushed pineapple, drain juice
10 Maraschino cherries, halved

whipped cream
peanuts, crushed (if desired as garnish)

METHOD
For crust:  Preheat oven to 350 degrees.

In a food processor, pulse graham crackers, butter, sugar and salt until combined.

Press crumb mixture into the bottom of a 13″ x 9″ baking dish.  Bake for about 15 minutes, or just until edges are golden.

Let cool completely before adding filling.

For Filling: Cream together butter, eggs and powdered sugar. Beat on high for about 10 minutes until light and fluffy. (Yes, I know with 2 sticks of butter it will never be “light”).

Spread the filling into the graham cracker crust.

Top the filling with the banana slices, crushed pineapple and cherries.

Top with whipped cream and sprinkle the peanuts on top. Chill in the refrigerator for at least an hour.

When serving, you can lightly drizzle some chocolate syrup on top, if you dare! But I do love it on it’s own.

Enjoy!

Banana Chocolate Chip Muffins

A richer banana flavor is achieved when your bananas are brown and over-ripe. So this is a perfect recipe to use them up!

I think this recipe would also work great for pancakes. I haven’t tried it yet, but I think if you just thin the batter by adding more liquid, either buttermilk or regular milk, it would make perfect pancakes.  I’m sure I will have a few brown bananas hanging around this weekend. Pancakes may be their destiny.

INGREDIENTS
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 cup chocolate chips
1 cup walnuts or pecans, chopped
1/2 cup unsalted butter, soft
2 cups mashed bananas (about 3 bananas)
2 large eggs, beaten
1/2 cup buttermilk
1 teaspoon almond extract

METHOD
Preheat the oven to 350 degrees F.

Place baking cups in a 12-muffin tin and set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt, chocolate chips and nuts together. Set aside.

In a large bowl beat the sugar and butter together until light and fluffy. Add the bananas and continue to beat. Add the buttermilk and extract.

Add the dry ingredients and stir just until moistened. (If you overmix the muffins will be dense).

Divide the batter evenly into the 12 muffin tins. I like to use my scoop… one of my favorite tools is from Norpro. http://www.norpro.com/store/products/ss-scoop-56mm-spring-action-ss

Bake for about 20 minutes until golden brown and a toothpick inserted into the center comes out clean. Cool muffins in pan for a few minutes and then put on rack to cool longer.

They are delicious served warm!