Store at a cool room temperature. To hasten ripening, enclose bananas in a brown paper bag. Do not refrigerate, or they will turn black.
Banana Blueberry Bread
Recipe from Cooking Light Yields: 1 loaf
1 cup all-purpose flour 1/2 cup whole wheat flour
3/4 cup uncooked quick-cooking grits 1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder 1/4 teaspoon baking soda
3 tablespoons canola oil
1 cup mashed ripe banana 3/4 cup blueberries
2 large eggs, lightly beaten Cooking spray
Preheat oven to 350°F. Combine flours, grits, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350°F for 1 hour or until a wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes on a wire rack. Remove bread from pan, and cool completely on wire rack.
Banana, Chocolate Chip and Macadamia Nut Muffins
Preheat oven to 400°F. Place 12 paper liners in muffin cups. Combine flours, baking soda, salt, and cinnamon in bowl. Stir to blend. Set aside.
Combine sugar and oil in bowl of electric mixer. Beat until mixed. Add eggs, one at a time, beating after each addition. Add vanilla extract. Add one-third of the reserved flour mixture, then one-third of the yogurt, beating on low speed after each addition. Repeat 2 times until all of dry ingredients and yogurt are incorporated. Add bananas, chocolate chips, and nuts and stir.
Divide batter evenly among muffin cups and bake 18 to 22 minutes, or until wooden pick inserted in center of muffin comes out clean. Note: Batter can be prepared, put in pan, refrigerated overnight, and baked in morning.