Two great things to bake with over-ripe bananas
Banana Crumb Muffins
ingredients
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 (really over-ripe) bananas, mashed
3/4 cup white sugar
1 tsp. vanilla
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
For the topping:
2 Tbsp. all-purpose flour
1/8 tsp. ground cinnamon
1 Tbsp. butter
method
Preheat oven to 375° F. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, vanilla, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
*Tip: These muffins will lose their crunch as they sit, due to the moisture of the banana. To keep the crunch, freeze muffins that won't be eaten up right away. To eat, just pop them in the microwave for 15 or 20 seconds and enjoy the crunch topping!
Adapted from the All Recipes recipe
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Banana Bread Biscotti
ingredients
1 3/4 cups all-purpose flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (really over-ripe) mashed banana (2 bananas)
1 Tbsp. canola oil
1 large egg
1 tsp. vanilla
1/2 cup chopped, toasted pecans or walnuts
1/4-1/3 cup chocolate chips (optional)
ingredients
Preheat oven to 350° F.
In a medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
In a large bowl, combine banana, oil, egg and vanilla and mix until well blended. Add the flour mixture, toasted pecans and optional chocolate chips to the banana mixture and stir just until combined.
Divide the mixture in half and shape each half into an 8 inch log. Place the logs about 4 inches apart on a cookie sheet that has been greased or lined with parchment. Press the logs into two rectangles about 3 inches across.
Bake for 30-35 minutes, until firm and cracked on top. Transfer the logs to a wire rack to cool for 15 minutes. Reduce oven temperature to 275° F.
Place logs on a cutting board, trim the ends and using a sharp, serrated knife, cut each diagonally into 1/2 to 3/4 inch thick slices. Place biscotti cut side down on the cookie sheet. Return them to the 275 degree oven and cook for 20 minutes. Flip them over and cook for another 20 minutes . Transfer to a wire rack to cool.
*Tip: I like these a little softer, so I reduce the final cooking time to 5-10 minutes per side. These are great dipped in chocolate, as well!
Makes 2 dozen
Adapted from a One Smart Cookie recipe
http://www.fortysomething.ca/2009/01/bake_with_overripe_bananas.php