Is it just my kids or do all kids go through weird periods where all they want to eat is one thing for a week or two, and then all of a sudden want nothing to do with it? We've gone through Fruit Loops, Honey-Nut Cheerios, and now bananas. Every day for several weeks I've heard, "Mommy, can I have a banana?" So, as any rational reasonable parent would do, I bought bananas every time I was at the store. Last week, I bought a beautiful bunch of bananas. Of course, since then, my kids have eaten exactly two of that bunch of bananas. In the meantime, the poor lonely unloved bananas have been sitting on my counter quickly turning brown.

Of course, along with the kids comes the bills. Bills for daycare, doctors, clothes, toys, food, birthday presents, etc. This means that money is almost always tight. I hate to throw away food, it feels like throwing away money.

Here is the recipe I used today with my overly ripe bananas. They came out very moist and yummilicious. Spread a little bit of butter on them, or if you like bananas and peanut butter together, you could also try that on them.

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 2 eggs
  • 3 bananas, mashed
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.

2. In a large bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Pour batter into prepared muffin cups.

3. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or 15 minutes if using mini-muffin tins. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

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