I have a love-hate relationship with banana baked goods. I remember my mom’s banana bread from when I was younger, dripping with chocolatey goodness. Her banana bread wasn’t even banana centric. It was like the banana was merely a conduit to provide adequate intake of chocolate. It was luscious.
I’ve been given well over 15 recipes for “the world’s best” banana bread, “life-changing,” “you’ll never use another recipe!”, including my Mom’s, and none of them taste right to me. She must have a secret trick.
Last year, in fact, there was a day where I was so determined to make a good banana bread loaf, and we had 40 overripe bananas (don’t ask.) I made 11 loaves of banana bread in two days, and neither Michael nor I liked any of them. The common factor seemed to be a baking powder taste that we didn’t like. Then the ones that were healthified just tasted crusty, bland, and like they would darken the corners of my lovely family’s souls. (We’re not dramatic, or anything.)
Well, today I found myself with 20 extra bananas that were nearing the point of putting out their welcome mats for fruit flies. I also have 45 cucumbers from a neighbor that are about in the same state. This is life, folks. Since Michael’s not here to consume bananas at rapid speed (wouldn’t that be a fun YouTube eating contest, though?), I had to come up with freezable items.
Therefore: banana bread, banana muffins, and banana cake are happening today.
These little muffins are not healthy.
They don’t pretend to be. (I use this recipe for when I’m looking for a healthy banana muffin for the kids.)
But these unhealthified ones make my kids smile.
And that, my friends is worth it.