It’s the eternal conundrum of well-meaning banana buyers: what the buggery do you do with ones that are a bit to ripe to actually enjoy? And I think we all know that quite often the answer is bin-related.
Guilt assuaged this morning, however, in the form of muffins. And no, I don’t feel replacement guilt about the sugar and stuff. Screw it, it’s the weekend.
These Banana and Peanut Butter beauties were dreamed up in bed this morning (I cook a lot of things mentally first) with my clearly disaffected, unaspirational bananas in mind.
It was a no-recipe job, I’m afraid. But tell me if you want to make them and a recipe will be yours.
The key though, is to do it to taste (bearing in mind that it will taste very banana-y until the oven mellows it). I like sweet and salty so for me the combo of babyfood-smooth ripe bananas and salty, crunchy peanut butter is a winner.
I experimented with echoing the sweet-salty theme on the glaze too: Golden icing sugar (I am a 100% convert – it’s more nutty and butterscotchy than the toothachey white stuff) made up runny-ish with boiling water, with a spoon of crunchy PB and a pinch more salt to taste. Drizzle over while the muffins are still hot.
Tagged: Muffins
Mmmm banana and peanut butter – a flavour that takes me right back to being about seven years old (my mum is from the States)… It’s a much underrated combo with all that moise sweet-salt tongue tingling taste. Something about the mellow fruitiness of cooked banana is so comforting – banana bread, bbq banana and chocolate chips, these tasty sounding muffins.
And as for the sugar and stuff, hell, Saturday and Sunday begin with an “S” so does sugar… and salt. It must be fate! MEANT TO BE *stuffs another spoon of sugar into mouth*. Ahem.