Though I rarely eat raw bananas, the fruit, unlike others, are useful even when overripe and nearly black. To use up the four remaining bananas in Mack’s fruit bowl, I hunted for a recipe that required oil and not softened butter (as I didn’t have time to wait for the butter to cool to room temperature), and Giada de Laurentiis’s Banana Muffins (minus the marscapone cream frosting) were perfect, even in the quantity of bananas it needed.
My only substitution was extra cinnamon in place of nutmeg that we didn’t have, but other than that, I followed the instructions to a T. Happily, the muffins turned out great! Aromatic (Mack was loving the smell as they baked up in the kitchen), subtly sweet, and lovingly mingling banana and cinnamon flavours, they made a nice treat after dinner.
A basket of these banana muffins would make a great housewarming gift, or afternoon tea addition.