One of the recipes where overripe bananas can be utilized in is muffins. It is quite simple and makes for a good breakfast or after dinner snack.
Makes 12 mini muffins of 6 large ones
2 ripe bananas
1/2 cup brown sugar
1/2 cup oil
1 cup all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
1/4 cup raspberry jam or any other jam (optional)
1/4 cup sunflower and pumpkin seeds (optional)
Peel and chop the bananas and whisk them till they are completely mashed. Add sugar, oil and the egg and whisk till combined.
Now add the flour, salt, baking powder, baking soda and vanilla essence and mix well. Mix in half the sunflower and pumpkin seeds as well.
Pre-heat the oven to 180C and line a baking tray with paper cups.
Pour batter into the cups till they are half full. Gently drop 1 tsp jam in the middle of each cup. Cover with the rest of the batter till the cups are 3/4th full. Sprinkle the rest of the pumpkin and sunflower seeds.
Bake at 180C for 20-25 mins. Cool completely before serving.