I am sure I am not the only person who keeps finding herself with over-ripe bananas lying around in a bowl.
When I’ve found myself in that situation in the past, I usually make banana bread. Today I wanted to try something different. I had just come across a link to a recipe that Mark Bittman had posted in February for Whole Wheat Muffins that used mashed bananas as one of the ingredients, and they looked perfect.
The recipe uses supplies most of us have in the pantry all the time (you can substitute regular whole wheat flour for the whole wheat pastry flour MB recommends) and take about 10 minutes to mix up. The hardest part is filling the muffin cups with the batter — and then having to wait for the muffins to bake.
MB suggests that they are best eaten warm, so I tried one right out of the oven.
It was delicious.
Hard as it was to resist, I managed to save a few for later.