I buy bananas every week knowing that one of two things will happen.
- We will run out of bananas within two days because my children are banana-eating monsters who consume more bananas in a day than a monkey does in a week.
- The banana-eating monsters will take a week off and I will be stuck with a giant pile of rotting bananas because they will, without warning, fail to consume a single banana.
I think they do it on purpose because they know it makes me crazy. I can never buy the correct quantity of bananas no matter what and WHATEVER.
Banana Bread.
It happens a lot around here.
Lately I’ve been tossing together Banana bread in the form of muffins so that it will all be more portable. It’s working out for all of the smaller people. I’ve also been adding random things to the Banana Bread Muffins because why not.
Strawberry Banana Bread Muffins
½ cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
¾ overly ripe bananas, peeled
2 cups sifted flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped strawberries, tossed in flour
1. Preheat the oven to 350 degrees. Line a cupcake pan with happy little liners.
2. Beat the butter in a large bowl with a mixer on low speed. Gradually add the sugar and continue to beat until creamy. Add the eggs. Beat.
3. Toss in the bananas. If they are truly too ripe, they’ll mush right up with the mixer.
4. Add the flour, baking soda, and salt. Beat.
5. Fold in the strawberries. You tossed them in flour so they wouldn’t sink to the bottom of the muffins, by the way. It’s a magic trick that works really well.
6. Fill the cupcake liners about 2/3 full with banana bread stuff.
7. Bake at 350 degrees for 22 to 25 minutes. They’re done when a toothpick comes out clean.
8. Eat one while they’re still warm. TRUST ME.