Bruised bananas are a bit of a delicacy around here.

Ok, well, maybe not a delicacy, but certainly delicate. And sought after, because I am a very frugal mama.

I’m not quite sure why I have issue with spending .69 cents per pound (CDN) considering the trouble it takes to get them to cottage country, Ontario. But, I NEVER buy banana’s “fresh”. Because it’s inevidible that there will be a ten pound bag of nasty looking bananas on the markdown rack for .99c at the big grocery store. Or in a basket for .19c a pound at the mom and pop down town. (and that shop knows me so well, that they’ve been known to just GIVE me the spotted and blackened skinned bananas.)

So, they are such a big find for us because I am the queen of banana bread. At any given time, there are at least one or two banana bags in my freezer.

What, you didn’t know you could freeze them? Oh yeah…I like to put them into a grocery bag, but it’s not necessary. When you want them, take them out of the freezer and cut off the tops. Let them thaw for a bit, then squeeze the “guts” out of the skins, like a tube. (It looks REALLY horrible, but it still does the job, and without having to mash them.)

I digress. Which is typical. Use this in your favourite banana bread recipe, or use them in banana milk shakes. Or try this Peanut Butter Banana muffin recipe.

3 Bananas,
1/4 cup oil,
1/2cup sugar,
pinch of salt,
1 beaten egg,
1 tsp vanilla,
1 1/2 cup flour,
1 tsp baking soda,
1 tsp baking powder,
1/2 cup peanut butter.

Add oil to the bananas, sugar and salt. Mix well, then add egg, vanilla and fold in peanut butter. Sift flour, baking powder and baking soda over the mixture, mixing only enough to moisten flour. Drop by spoonfuls into a greased muffin tin for 12 muffins. Bake in preheated oven at 375 degrees for 15-20 minutes or until tops are golden brown.

Tags: banana, bread, bruised, cheap, freezer, frugal, milk shake, muffins, mushy

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