Tuesday, June 5, 2012

Going Bananas...

Literally and figuratively! I have a love hate relationship with bananas. I love them when they are not quite ripe, still firm and a little on the green side. I hate them when they become too ripe, soft and have brown spots. Since I am the only member of our family who seems to eat the bananas that magically (!) appear in our fruit bowl each week, I am left holding the peel when it comes to making the inevitable decision of what to do with them when they become too ripe. To eat or not to eat, that is the question.

Fortunatley for me, over ripe bananas make wonderful quick breads and muffins. I came across this recipe while shooing away fruit flies and it's a hit with everyone in my family (even those who claim they don't like bananas!).  The secret ingredient makes this recipe very moist and delicious. Who knew that Miracle Whip makes more than just your sandwich taste good?!

When Life Gives You Bananas....

Here's what you'll need:

1 cupMiracle Whip Dressing
1 cup mashed fully ripe bananas (about 3)
2 cups flour
3/4 cup sugar
2 tsp.baking soda
HEAT oven to 350°F.

COMBINE Miracle Whip and bananas in large bowl. Mix flour, sugar and baking soda. Add to Miracle Whip mixture; stir just until moistened. (Batter will be lumpy.)     

POUR into greased 9x5-inch loaf pan.     

BAKE 55 min. to 1 hour or until wooden toothpick inserted in centre comes clean. Cool in pan 10 min.; remove to wire rack. Cool completely.  For easier slicing, wrap bread and store overnight before serving.

 To make muffins, line a muffin tin with paper liners and fill 3/4 full. Bake for 20-25 min @ 350.

For a healthier version, add some ground flax seed, and use 1/2 all purpose flour with 1/2 whole wheat flour with same great results!  

For a kid friendly version, add some chocolate chips or chopped walnuts and sprinkle with cinnamon.


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