The secret to this banana bread is to freeze your overipe bananas, and then thaw them for making the muffins. I keep a gallon zip bag in the freezer, and add bananas one or two at a time, as they brown past the point that my girls want to eat them fresh.
Freezing and thawing breaks down the fibers to the point that they’re practically a liquid (and super sweet) when you thaw them out.
Banana Bread Muffins with Brown Sugar Glaze
4 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
2 sticks of butter
2 cups light brown sugar
4 large farm-fresh eggs, beaten
8 over ripe bananas, frozen and thawed
1 stick of butter
1 cup light brown sugar
Preheat oven to 350°F.
In large bowl, combine flour soda & salt.
In a separate bowl, cream together butter & sugar. Stir in eggs & bananas until well blended.
Stir flour mixture into banana mixture (I used my KitchenAid on low).
Spray two 12-cup muffin tins with cooking spray, and fill muffin tins with generous amount of batter (almost to the top).
Bake 25-30 min or until toothpick comes out clean.
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Meanwhile, to make the glaze, combine butter and brown sugar in a microwave safe bowl, and nuke 1 minute (or until bubbling). Whisk to blend, and spoon 1-2 tsp. over each muffin, about 5 minutes before they’re done.
Let cool 5 minutes, then remove from the tins, and serve. To avoid injury, try to keep your fingers out of the way.