Rotten Banana

Oh, my.

Remember the post where I asked for good banana recipes? The response was overwhelming. I'm going to have to ask you to stop sending me recipes. It's locking up my email and Blogger is complaining about too much traffic.  

That's sarcasm, in case anyone missed it. It's funny because I didn't get ANY responses. So I make a joke about it. It's my best coping mechanism.

I'm going to be honest. This bread? The muffins? Old news here at the house. I'm working on getting the thesis written and I've got zero time for my dear blog. I'm sort of on Chapter Three, though. So the end is near. I hope. Dear God, I hope. When I'm done I will over-share stories of my professor. Well, actually I probably won't. I shared my thoughts with Jeremiah and his eyes got huge and I think he judged me a little. I think this because he said, "I judge you just a little for saying that, Emily."

That is a direct quote.

Moving swiftly on...

I take old mushy bananas that we've frozen. I typically don't make them with bananas right from the counter fresh. We freeze them when they get brown, I thaw them for a couple of hours and presto - ready to use.

Anyway, the banana bread is with Nutella. I don't remember where I got the recipe but I've tried the bread several times and I can tell you this: I use about half the recommended amount of Nutella because the bread is already so sweet. In addition, I mix it (the Nutella) right into a small portion of batter. So it's diluted, sort of. And the reason for this? Then it doesn't sink right to the bottom. The first recipe I tried didn't mix some batter with the Nutella and I ended up with some (a lot) of the chocolate on the bottom.

Here's what it looks like before Jeremiah devours it.

You should know that the chocolate takes it from snack to dessert. It is very sweet and very rich. I don't eat it.

But up next, we have banana oatmeal peanut butter muffins. That use unsweetened applesauce and a lot less sugar. I found the recipe and pinned it on pinterest.
Don't look too closely at the picture or else things (namely, the banana) start to look inappropriate. Or like poop. Some might consider poop to be inappropriate anyway.
 These muffins have substance, people. One of these suckers keeps me full until lunch. Lots of fiber going on here. In addition, their heavy weight makes them good to use as a weapon if needed. I was going to write something witty and not very nice about my professor here but was worried that if something happened, I'd get blamed.
The peanut butter in the muffins really helps dial down the sweetness of the banana, and I much prefer these to the bread. They don't last long, so I keep mine in the fridge. Otherwise - mold. Nothing molds here in AZ but these muffins do. So keep them in the fridge. Or eat them quickly.

So again, I ask - Anyone try a good recipe lately?


Lacie Josephine said...

I freeze old bananas and use them in smoothies...no cooking & no recipe involved. I just wing it. Also. I usually freeze muffins and take them out the night before so they don't mold cause mine always do wicked fast. I just made banana muffins 2 nights ago with all the bananas from last weeks basket.

Emily said...

Yeah, we never finish the bananas from the basket in time. Especially when we volunteered and we got double the bananas.

The smoothies are a great idea!