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Top Banana

I made banana muffins yesterday morning. The smell in my apartment was heavenly; eating one warm from the oven with a dash of butter is divine. I use the Laurel’s Kitchen banana bread recipe, but scoop the batter into muffin tins instead. Then I can freeze them and just take a couple out as needed. I also freeze overripe bananas whole and put them in a plastic bag, that way I always have a supply for muffins or smoothies. Just set the frozen fruit on the counter for about five minutes and you can just slice the peels off easily with a knife. For the record, mine are organic, fair trade bananas. Here’s the recipe.

3 very ripe bananas (1 c mashed)12-Health-Benefits-of-Bananas-300x247

juice of 1 lemon

1/3 cup oil or butter

1/2 cup brown sugar

1.5 cups whole wheat flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/2 c wheat germ

(1 cup chopped dates)

(I cup toasted nuts)

Preheat oven to 375 degrees F.

Mash bananas and mix with lemon juice until smooth. Cream butter/oil and sugar, then add banana mix, stirring well.

Sift [I didn’t] together flour, salt, baking powder, baking soda. Mix in wheat germ. Add to banana mix. Stir in dates and nuts if desired [I didn’t].

The dough will be very stiff. Turn into a greased 4”x8” loaf pan and bake for 45 minutes. To test for doneness, insert knife into loaf. If it comes out clean, it’s done. [Toothpicks work fine for muffins.] Makes 1 loaf.

You can also bake bread in an 8”x8” pan or in 12 muffin tins. Baking time for these is 30 minutes.

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