I always buy banana and I slice some in my cereals every morning. But when I bought too much I always end up with overripe ones that I just make into banana bread or muffins. This one is a recipe for banana bread that I poured into mini muffin tray, I just shorten the baking time to avoid burning them up. This is one of my toddler's favorite afternoon snacks.
MINI BANANA MUFFINS
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1. Preheat oven to 350 deg. F (175 deg. C). Lightly grease a 9 x 5 inch loaf pan or a 24 hole mini muffin tray.
2. In a large 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; stir just to moisten. Pour batter into prepared loaf pan or muffin tray
3. Bake in preheated oven to 60 to 65 minutes (in loaf pan) or 25 to 30 minutes (in mini muffin tray), until a tootpick inserted into center of the bread/muffin comes out clean. Let bread/muffin cool in a pan for 10 minutes, then turn out onto a wire rack.