When Life Hands You Over-ripe Bananas...

Bananas are finicky creatures.  Our experience in the Ross household is that bananas go from green to brown practically overnight.  We received a banana holder for Christmas, which helps somewhat with the rapid bruising and over-ripening, but I still find myself with brown bananas by the end of each week.

Does anyone else have this situation going on in their kitchen?

Those are some baaaddd bananas...

Tired of baking the exact same banana bread week after week, I did some investigating and found these delicious recipes!

Banana Buttermilk Pancakes from Closet Cooking

1 cup all purpose flour
1 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons unsalted butter (melted)
2 overripe bananas (mashed)

1. Mix the flour, baking powder, sugar and salt in a large bowl.
2. Mix the buttermilk, egg, butter and bananas in another bowl.
3. Mix the wet and dry ingredients making sure to not over mix.
4. Heat a pan and melt a touch of butter in it.
5. Pour 1/4 cup of the mixture into the pan and heat until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
6. Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.

I'll make you banana pancakes, pretend like it's the weekend...


Cherry Banana Muffins with White Chocolate Chips from Pinch My Salt

Streusel Topping Ingredients:
1/3 cup lightly packed brown sugar
2 tablespoons all purpose flour
2 tablespoons butter
Muffin Ingredients:
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup canola oil
3/4 cup sugar
1 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup white chocolate chips
1/2 cup chopped dried tart cherries
1. Place rack in middle of oven and preheat to 375 degrees.  Grease a standard 12-cup muffin tin (I use Baker’s Joy) or line with paper cups (I spray the inside of the paper cups with baking spray, too).
2. Make streusel topping:  In a small bowl, blend together brown sugar and flour.  Blend butter into the sugar mixture with your fingertips until it has a sandy, crumb-like texture.  Set aside.
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt until well combined.  Set aside.
4. In a separate bowl, whisk together egg, oil, sugar and vanilla; stir in mashed banana.
5. Pour banana mixture into the flour mixture and stir with a large spoon until just combined.  Don’t overmix, but make sure all the flour has been scraped off the bottom of the bowl and mixed in.  Fold in white chocolate chips and cherries.
6. Divide batter evenly between the 12 muffin cups.  Sprinkle streusel mixture over the muffin batter, letting it mound slightly in the center of each muffin.
7. Bake in preheated 375 degree oven for 21-23 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Let muffins cool slightly in pan then remove to a wire rack to cool completely.

Mixin' up the muffins

Adding the best ingredients

Ready to bake



Banana Snack Cake with Cream Cheese Frosting from The Brown Eyed Baker

yield: About 12 servings
prep time: 45 minutes
cook time: 30 minutes
total time: 1 hour 15 minutes


For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1⅓ cups granulated sugar
¼ cup vegetable oil
2 eggs
4 ripe bananas, mashed
2 teaspoons vanilla extract
1 cup buttermilk
For the Cream Cheese Frosting:
8 ounces cream cheese, at room temperature
½ cup unsalted butter, at room temperature
Pinch salt
4 cups powdered sugar
1½ teaspoons vanilla extract


1. Make the Cake: Preheat oven to 375 degrees F. Lightly grease a 9x13-inch baking pan; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Using an electric mixer, beat the sugar and oil together on medium speed until completely combined. Add both eggs and beat to combine, then add the mashed bananas and vanilla extract and beat until combined. Reduce the speed to low and add the flour mixture in three additions, alternating with the buttermilk, mixing until combined. Use a rubber spatula to give the batter one last mix, then pour into the prepared pan.
4. Bake for 30 to 35 minutes, or until the top is golden brown and a thin knife inserted into the center comes out clean. Set on a wire rack to cool completely.
5. Make the Cream Cheese Frosting: With an electric mixer, cream together the cream cheese, butter and salt on medium speed. Reduce the speed to medium-low and gradually add the powdered sugar until it has all been combined. Add the vanilla extract, increase the speed to medium-high and beat until light and fluffy.
6. Spread the frosting over the cooled cake, cut into squares and serve. Leftovers should be covered with plastic wrap or placed in an airtight container and kept at room temperature or in the refrigerator for up to 4 days.

Mixin' up the cake batter


I couldn't wait to take a bite!

Even Laila approves.

Bananas make great baking companions!  And if you are in the mood for some good ol' banana bread, see my previous posts for my favorite Beard on Bread's Banana Bread Recipe here (I like to add white chocolate chips) and Brown Eyed Baker's Banana Zucchini Bread here.

Happy (Almost) August!


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