After I picked Ava up from school we headed strait to the kitchen to put those mushy bananas to good use. We have a lot of whole wheat flour leftover from our pizza that I also wanted to use before it expires. I couldn't find a recipe that had everything I wanted so I modified the one I liked most. I added spices, applesauce and substituted the flour for 100% whole grain wheat flour. It was YUMMY.
Her Favorite part was MASHING. {mash MASH MASH}
We made a loaf and one tray of mini muffins. {Correction: cupcakes, as Ava calls them.}
They were so moist, yummy, and HEALTHY. My Favorite.
Here's the recipe we are sure to use again:
Ava's Whole Wheat Bannana Muffins
2 Cups Whole Wheat Flour
1 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Unsalted Butter
3/4 Cup All Natural Brown Sugar {or 1/3 Cup of Splenda Brown Sugar}
2 Eggs Beaten
2 1/2 Cups Mashed Bananas {aprx 4-5 overripe Bananas}
Optional:
1 1/2 Tsp Pure Vanilla Extract
1 Tsp Ground Cinnamon
1/4 Tsp Ground Nutmeg
1/4 Tsp Ground Ginger
1/4 Cup All Natural or Organic Unsweetened Applesauce
1 Cup Dark Chocolate Morsels
1. Preheat oven to 350 degrees F. (170 C). Lightly grease a 9x5 loaf pan.
2. In a large mixing bowl combine flour, baking soda and salt. In a separate bowl cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture. {Be careful not to stir too much; stir just to moisten.} Stir in Chocolate Morsels. Pour batter into prepared loaf pan.
3. Place on the center rack in oven and bake for 60 - 65 minutes {30-35 minutes for muffins} until a toothpick inserted into center comes out clean. Let bread {or muffins} cool for 10 minutes in pan then turn out bread onto wire rack.
They were so {YUMMY}
They also made a great snack for her lunchbox! {Sadly she did not share with Bunny}
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