From my research on bananas, I have found that bananas will also hasten the ripening of other fruits in their vicinity. So, do not store other fruits near the bananas on the countertop or in the same fruit basket unless you want them to ripen or rot faster. It’s like onions and potatoes; potatoes will rot, if stored with onions.
Rather than eating or baking just to use up ripe bananas, they can be frozen for smoothies. If you want to save them for baking, mash with a small amount of citrus juice and freeze up to 3 months. Soften before adding to batter.
I tend to buy green bananas, because they are usually not as bruised as the ones closer to ripened.
Today, I had 3 bananas left, so I decided to make muffins with one of them. I recall seeing several muffin recipes with cereal in them, so I decided “why not”?.
Actually they turned out pretty tasty.
The muffins do not require any additional sugar, because the mix and the cereal used are both sweetened.
Banana Breakfast Muffins
1 1/2 cups Cinnamon Rice Chex Cereal, (measured, then crushed)
5/8 cups Muffin Mix (see Creating the “Muffin Mix”)
1/2 tsp. vanilla powder (or 1 tsp. vanilla extract)
1/4 tsp. nutmeg
1 banana, mashed
1/4 cup liquid egg whites
2 Tbsps. grape seed oil or canola oil
1 tbsp. chopped pecans or walnuts
ProceduresPreheat oven to 375°.
Mix the banana using a hand mixer in a mixing bowl. Add the egg whites and oil. Beat until mixed.
Whisk together the remaining ingredients.
Mix the dry ingredients into the banana mixture just until mixed. .
Spoon batter evenly into muffin paper covered muffin tins.
Sprinkle chopped pecans over the top of each muffin.
Bake until a toothpick inserted in the center of one of the muffins comes out clean, or about 25 minutes.
Allow muffins to cool and serve at room temperature
Nutrition (per muffin): 152 calories, 6.2g total fat, 3.7g monounsaturated fat, 1.7g polyunsaturated fat, <1g trans fatty acids, <1g saturated fat, <1mg cholesterol, 100mg sodium, 122.5mg potassium, 22.5g carbohydrates, 1.3g fiber, 21.2g net carbohydrates, 1.2g starch, 7.9g sugar, 2.6g protein, 2mg iron, 45.4mcg folate, 3.2mg vitamin c, 8IU vitamin d, <1mg vitamin b6, <1mcg vitamin b12, 1.2mg niacin, 0mcg lycopene, <1g aspartic acid, <1g glutamic acid.