The second component is banana. Sometimes we just don't finish our bananas in time. So, what I do is stick them straight into the freezer, peel and all. Then when I need them for this recipe (or any other banana recipe), I pull them out of the freezer and let them thaw for a few hours in a pie dish. Then I take a sharp knife and while holding the banana from its stem, I slit it all the way down the back and squeeze the banana innards into a bowl ready for mashing. This is the most hassle-free way of using frozen bananas that I know - and you get perfectly creamy yellow bananas this way too.
Notice the amazing close-up detail??
It's my new camera, baby! YEAH!
At long last my photography is not stuck in 2004 anymore!
Banana Bran Spice Muffins
1 cup bran flakes cereal
1/4 cup milk
1 cup all-purpose flour
1/2 cup honey
1/4 cup melted butter
2/3 cup mashed, ripe bananas
1/2 cup shredded coconut
1/2 tsp. vanilla1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 cup chopped walnuts or pecans (optional)
Preheat oven to 375ºF.
In a small bowl, soak cereal in the milk for 5 minutes. In a large bowl, combine remaining ingredients with a hand-held mixer until combined; then add the cereal mixture. Beat at medium speed, scraping the bowl often, until well mixed.
Spoon into a greased or paper-lined 12-cup muffin pan, evenly distributing the batter between all the cups. Bake for 15-17 minutes or until a light golden brown, or until tops spring back when touched lightly. Cool 5 minutes and remove from pan to cooling racks. Allow to cool completely... if you can wait that long.
Note: Feel free to add 1/2 cup of chocolate chips. Ooooh, so good!