When Life Hands You Browned Bananas ...

Turn overripe bananas into a delicious breakfast or snack.

Jewish Week Online Columnist
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I love convincing people they actually do like food they profess to hate. Can't stand brussels sprouts? Try my roasted garlic version. Hate cooked fruit? Here's a slice of my apple pie. Can't stand coconut? Try these cookies.

But I have to confess I have some culinary no-gos of my own. If you try to get me to eat an olive, I will never forgive you. And while I like eating fresh bananas, I just can't stand the taste of them in any baked goods. But when I let a bunch of bananas go past ripe in the pantry, I knew I had to use them. Maybe I could I mask the flavor with chocolate.

Now, I could still taste the banana in these chocolate banana muffins, so they weren't for me. My coworkers. on the other hand? The muffins were gone within 10 minutes of me walking through the door. (Even I could recognize their moistness and great texture.) So if you don't have any weird food hangups like me, skip the banana bread next time you first yourself with a browned banana, and make these instead.

Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.

Ingredients: 
2 whole very ripe bananas
1 cup sugar
2 eggs
1/2 cup vegetable or canola oil
4 ounces (115g) semisweet chocolate, melted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk or soy milk
1 1/4 cups flour
Recipe Steps: 
Preheat oven to 350 degrees F. Line 24 muffin tins with paper or foil cups.
Peel and mash the bananas with a fork until smooth. Add in the sugar, eggs and oil and beat until smooth. Beat in the melted chocolate and continue mixing until smooth.
Add in the baking powder, baking soda and salt, then alternate adding the flour with the buttermilk until everything is combined.
Divide the batter up among about 24 paper-lined muffin tins. Bake on 350 F for about 20 minutes, or until test done. Let cool to room temperature.