Tuesday, June 2, 2009

Going Bananas

I have previously blogged about my habit of over-buying bananas and looking for recipes to use "beyond their prime" bananas. I have another favorite recipe that I would like to share. But first, have you seen the e-mail that is circulating about banana facts? I enjoyed reading it and wonder just how much of it is true. One of the ideas is that if you peel a banana from the the opposite end from the stalk end, all of the strings will come off with the peel. Pretty neat, eh? I tried it and it worked. If you believe everything in the e-mail, bananas are the best thing going. In my book, they are good and readily available and reasonably priced. I like how they add moisture and flavor to recipes. I love peanut butter and banana sandwiches. Now I love these muffins from Elise at Simply Recipes. Irresistible: chocolate, bananas, walnuts and they freeze well. What's not to love? I love the notion that muffins are a nice way to keep your portion within a reasonable boundary and if they are in the freezer, you are less likely to justify eating them in multiples, like you have to before they go bad. I like them in the freezer to help qwell a sweet tooth. What is your favorite way of using up those bananas beyond the peel and eat stage? My friend Kathy is always asked to bring her signature banana recipe for Not Your Mama's Banana Pudding to every eating function that she attends. It is so good it is always gone first and often eaten before the main course. (Mama's not around to object!) I won't have a photo to share of Kathy's recipe, but I will post her recipe for you. Also, I have not tried this, but have it in my do-list--check out this post over at Yum-Sugar for bite- size frozen banana treats--great idea for poppers, don't you think? Don't forget to share your favorite too, and get going--bananas!

Banana Nut Muffins
adapted from Elise at Simply Recipes

3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts (toasted or raw)
1/2 cup chocolate chips


No need for a mixer with this recipe.

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.

Mix in the sugar, egg, espresso and vanilla.

Sprinkle the baking soda and salt over the mixture and mix in.

Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.

Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.

Makes 12 muffins.

Not Yo' Mama's Banana Pudding
Recipe adapted by Kathy from Paula Deen

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Yield: 12 servings


  1. Love that tip to peel from the opposite end. Have to try it!

  2. Hi Lisa, let me know what you think when you try the peel trick. Another aside, but nothing to do with bananas, I read recently that you can use a rubber band to remove corn silk from the corn after removing the husks. Wonder who thinks up all this cleverness?

  3. OMG! Banana muffins sound really good. I am going to make some... hopefully they will turn out only using egg whites and replacing the butter with pumpkin. It will cut the calories/fat, hope you don't mind. I'll let you know how they turn out.

  4. WWC, I hope the changes work out for you. Do let me know please!

  5. Oh good! I'm not the only one who looks at my brown bananas and thinks, "What can I bake?"

    I found you via your comment that you left at ButterYum a while back. I am actually getting in touch with you to let you know about a “blog” of sorts that I’ve started, called TasteStopping.com. It’s a place where those of us who have had our photographs declined from TasteSpotting, FoodGawker or Photo Grazing can submit and have that same work published to help drive traffic to our sites. I hope you will check it out and give me your feedback. Even better, send me your photos!

    The current home is: www.tastestopping.wordpress.com (until the official site is up and running). I look forward to hearing (and seeing) from you soon!


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