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!


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


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.






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)


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)


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