I’d argue that brown and mushy bananas are actually even better than yellow (and much better than green!). Brownness signifies ripeness, so darker bananas yield sweeter fruit. Especially for those interested in eating less refined sugar, these fruits are perfect for smoothies, puddings, cakes, or even the raw fudge I’ve been eating non-stop. One can also peel and freeze brown bananas for a later date. And then there’s banana bread.
Do you remember my now-famous Banana Bread Blender Cereal?
The creamy cereal truly does taste like eating banana bread in a bowl. And just as delicious as banana bread in a bowl is banana bread in a mug. Or in a muffin tin. Or in a ramekin…
- 3 tbsp spelt, white, or Bob’s gf flour (30g)
- heaping 1/16th tsp salt
- 1 heaping tbsp very-ripe banana (20g)
- 1 tbsp oil, pre-melted buttery spread, applesauce, or combination
- scant 1 tbsp milk of choice or water, or more if needed to moisten the batter
- 1/4 tsp pure vanilla extract
- 1/4 tsp baking powder, and tiny pinch baking soda for flavor
- Sweetener (For normal tastebuds, 1 to 1 and 1/2 tbsp sugar. If you use liquid sweetener, cut back on other liquid. You can also use stevia. I omitted sugar, but most will probably want some.)
Preheat the oven to 325 degrees. Mix the dry, mix the wet, then add the two together. Pour into an oiled (or sprayed) muffin pan. Smooth top of batter. Cook for 10-14 ish minutes. (Or you can microwave it.)