Once they move beyond that I really have no interest in eating them, and have to find other ways of using them. Today I was faced with the task of using up 6 bananas. And before you read any further, yes I do know that you can freeze them, but I haven't found a way to do it that doesn't turn them into a yucky mess.
So I tackled the bananas. My first thought was to turn them into banana cupcakes with a chocolate ganache frosting. I mixed up the batter and then found out that I didn't have enough cupcake papers. So we made 8 cupcakes, and baked the rest into a 13x9 cake. The chocolate ganache called for whipping cream, which I didn't have in the house, so after contemplating dragging two children out in the pouring down rain, and deciding that it was not a good idea, I made a simple chocolate frosting.
It turned out really well, the bananas kept the cake nice and moist and the chocolate frosting was wonderful.
(my little banana helper)That used up four bananas. I still had two left, so I turned them into banana chocolate chip bagels. I did have to adjust the recipe adding almost two extra cups of flour because I didn't realize how much the banana would affect the consistency of the dough. They did turn out quite nicely, I might add more bananas next time. I will still have to play around with that one.
But here are the recipes for the Banana Cake/Cupcakes and Chocolate Frosting that I used.
Banana Cake
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt
2 1/2 cups sugar
3 eggs
1 1/8 cup canola oil
1 1/2 tsp vanilla
4 bananas mushed
1 1/2 cups of milk
Combine all ingredients and mix until moist. Bake at 350 for 20-25 minutes for cupcakes. The cake took around 40 minutes to bake.
Chocolate Frosting
6 Tblsp butter softened
2 2/3 cup powdered sugar
1/3 cup milk
3/4 cup cocoa
sift cocoa and sugar together. Cream butter. Add sugar and milk alternating between the two.
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