Howdy! It’s been quite a week…you know how sometimes, you just have off days when you feel in a slump for no particular reason at all? This week was filled with those kinds of days, but I found incredible solace in getting together with some lovely friends and creating once again. What helps you feel better on yours glummer days?
We had 4 quite ripe bananas left from the week and decided to divide them between 2 banana recipes: classic banana muffins and banana fritters! Each recipe was so simple, taking only about 30 minutes each or less if you’re doing them simultaneously, with results that are well worth the effort.
Please visit the links above for the full recipes 🙂 We added an egg to the fritters to make them stick together better and it worked out quite well!
Speaking of eggs…do you know this nifty little trick to figure out if your eggs are still fresh past the sell-by date? Place your egg (carefully!) in a tall container (something that is at least 2x the height of the egg) and fill it with water. If the egg floats, it’s no good – but if it stands on its end, it is still ok but you should use it soon. If the egg lies on its side, it is still fresh and will be for a while! I admit that I’ve used many eggs weeks past their sell-by dates and have done so safely every time using this trick.
Shopping list for banana muffins:
- 3 medium ripened bananas
- 1.5 cups all purpose flour
- 1 cup white sugar
- 0.5 tsp salt
- 1 tsp baking soda
- 1 large egg
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- optional: crushed walnuts, chocolate chips, or oats (or a combination!)
We simply used the leftover bananas after making the muffins to make the fritters and it worked out fine! Just add a pinch of cinnamon, nutmeg, and brown sugar, and enough flour to make it doughy and a little thicker than pancake mix (I used about 0.5 cups to 1 banana).
For the muffins, mix the dry and wet ingredients separately and then mix together. Preheat the oven to 375 degrees F. Grease a muffin pan or use muffin tins to line the pan. Fill each about half-way and pop them in the oven for 18-22 minutes, or until a toothpick comes out dry if poked into a muffin.
Cook the fritters in a bit of vegetable oil on high in a frying pan until batter no longer oozes out when pressed. Enjoy with some whipped cream and/or powdered sugar on top!
Happy afternoon everyone ❤