The only people in our home that will eat a truly ripe banana are the two little ones. This often leaves me with many over-ripe bananas. I used to toss them until I discovered that you could freeze them. Just throw them as-is, peel and all, into the freezer. When you are ready to bake with them, just set them on the counter for about an hour.
(recipe from The Best Recipe)
makes 18 muffins
3 C flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
10 Tb butter, room temperature
1 C light brown sugar
2 large eggs, room temperature
1 1/2 C plain yogurt
1 1/2 C finely diced banana (about 3 small)
1. Preheat oven to 375 degrees and lightly spray 18 muffin tins. You could use liners, but the muffins won’t rise as much.
2. In a medium bowl, mix together flour, baking powder and soda, salt and nutmeg. Set aside. In an electric mixer, cream together butter and sugar for 2 minutes. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and mix again.
3. Mix in 1/2 of the dry ingredients. Mix in 1/3 of the yogurt. Mix in the remaining dry ingredients in two batches, alternating with yogurt, until incorporated. You should end with the dry ingredients if you have divided it correctly. Fold in the diced bananas into the finished batter.
4. Divide the batter evenly among the 18 muffin tins. Bake until golden brown, 25-30 minutes. Allow to cool in pan for 5 minutes, then remove to a wire rack.
**To freeze, allow muffins to cool completely, then place them on a cookie sheet. Freeze until hard, then individually wrap them in plastic wrap. Good for 6 months in the freezer. To thaw, just leave on the counter overnight, or pop in the microwave still wrapped in plastic wrap for 25 seconds.