Am I the only one who has a love-hate relationship with bananas? It seems like I can never buy the right number for the week, they either ripen so slowly that I’m never able to eat them or too quickly so I can’t eat them fast enough. Not to mention when they’re just a little too ripe, anything that touches them smells like banana!? (My friend Caitlin can attest to this hatred– Sunday night I didn’t eat one of my homemade cookies because I swore it smelled like bananas).

Well, I have the perfect things to do with those bananas that are of the too-ripe variety: Using my mom’s recipe for banana bread, I made a few changes, et voilà, muffins! I’ve also included the recipe from a few posts back for a smoothie using bananas.

Happy baking!

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Banana Muffins (Mama B’s recipe)

Oven: 400 degrees F // Makes 8 large muffins

1 1/4 cups flour

1/4 cup sugar

1/4 cup butter (melted)

3-4 too-ripe bananas

1/4 teaspoon baking soda

1 teaspoon vanilla extract

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In a bowl/mixer (I love my KitchenAid mixer so much, I bought my parents one so when I was home I could use it too!):

1. Mash bananas with a fork so the consistency is mostly smooth, but a few lumps are ok.

2. Combine all other ingredients (except flour).

3. Stir on low.

4. Gradually add the flour, about 1/4 cup at a time(continue to stir on low since flour tends to fly).

5. Grease muffin tins or use paper. Spoon batter into the tins until about 3/4 full.

6. Bake for 25-30 minutes. Less time if you use smaller muffin tins.

7. Cool in the tins for 15-20 minutes before removing.

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Chocolate PeanutButter Smoothie

Makes 1-2 servings

1 too-ripe banana

3/4 cup almond milk

1/2 teaspoon vanilla

1/2 teaspoon cocoa powder

ice cubes (optional)

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In a blender:

1. Combine all ingredients. Breaking bananas in half first helps.

2. Blend on either purée or liquefy (liquefy works best when using ice cubes)

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Looking for more? There’s an entire Pinterest page for overripe banana recipes!