Rotton Banana

I have a sickness and it has to do with rotton bananas.

I'm not sure when this started, but I apparently have a hard time throwing away a banana. And since my family finds it impossible to eat a banana if it isn't perfectly yellow, I usually end up with at least one per bunch that is deemed uneatable.

So at some point, I decided to start freezing them.

I'm sure I had grand plans of homemade banana bread and muffins and pancakes galore.

But what I ended up with was three door shelves of our freezer filled with frozen brown bananas.

Some of these bananas actually moved houses with us when we moved into our current house.

Sick.

So in attempt to rid myself of this Frozen Banana Disease I've stared to use them in my baking.

Josie and I made Pecan Banana Bread last week. I didn't care for it, but Andrew ate the whole loaf.

And yesterday we whipped up some Banana Chocolate Chip Muffins.

Oh My Lanta!

The first batch was a little overdone (sorry Amber and Kim!) but the last batch taste like they are straight from the bakery.

Good enough to pass the recipe along. Just incase you have Frozen Banana Disease too.

Banana Chocolate Chip Muffins:

1 3/4 Cup Flour (I did half Whole Wheat)

3/4 Cup Sugar

1 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Salt

1 Egg

1/2 Cup Oil

1/2 Cup Yogurt

1 Tsp Vanilla

1 Cup Mashed Banana

3/4 Cup Chocolate Chips

Heat oven to 350. Mix dry ingredients in a bowl, set aside. Mix wet ingredients in another bowl. Combine. Fold in Chocolate Chips. Fill muffin tins half full and bake for 22 minutes. Check them around 20 minutes so they don't get too done.

Seriously Yummy!