aashley333

When our bananas turn brown, I now use this recipe in the food processor:
1 egg
1 banana
1/3 cup almond flour
1/4 cup Splenda
1/4 teaspoon baking powder (ok...5 ingredients!)

Process and spoon into small muffins pan. 350 degrees for 15 minutes. Super easy. Makes about 18 mini-muffins.

I put 1 dark chocolate chip in each muffin center and chopped pecans on top.

I also added 1 tablespoon of cocoa...heaven!
Oh, in the event of leftovers, don't store in container, they get soggy. I leave them on a plate with a paper towel covering for a day or two.

Tartan

I will have to give these a go! I have a diabetic and gluten intolerance in my family.

Pinkiris

Can I use regular (AP) flour for this?

Onebyone

I always keep the large jars of baby food bananas on hand to use for baking if I don't have any ripe bananas ready. I will try this recipe using a couple of jars.

tropit

I buy bananas every time I go shopping, because we eat a lot of them. When I have some that are past their prime, I just toss them into the freezer, skin and all. They turn dark, but that's ok. They're perfect for making banana bread.

The recipe sounds great!