What can I do with my banana bread muffins?

Question

I made them with a basic recipe from my Betty Crocker cookbook. 3 very ripe bananas (the ones I used were ripe, not rotten), 2 cups of flour, 3 tsp baking soda, 1/2 cup sugar (said to use 1/3 but I wanted them sweeter) and oil.

They look beautiful, but they just don't taste good and sweet like the ones you get from a box mix. I was wondering if I could rip them into pieces, put a topping on them and somehow turn them into some type of coffee cake.

Please help. I don't want to waste them. What can I do to prevent this next time? This is the second time this has happened so that is why I added more sugar.

Answer 1

At my house, we make a dessert out of leftover sweet bread. Tear it into bite-sized pieces and place in the bottom of a small dish or bowl. Pour vanilla( or Banana) pudding over the bread and refrigerate until firm. Top with whipped topping and enjoy.
Good luck

Answer 2

I'm just here to say you should give nesmith52's recipe a try next time. The recipe I use has basically the same ingredients and people request me to make it all the time. It's so yummy! Besides the obvious 1 cup of sugar, it uses butter instead of oil and wow, it makes a huge difference in taste! The only other difference between her recipe and mine is mine only calls for 1 1/2 cups of flour and no vanilla.

Oh heck, here it is. lol (and no, I'm not Teta. She was someone's Grammy)

Teta's Banana Bread

3 ripe bananas (4 if small)
1 cup sugar
1 egg
1/4 cup butter (melted)
1 1/2 cup flour
1 tsp. baking soda
1 tsp. salt ( I either use none, or just a pinch)

Directions
Mash bananas with fork in a shallow bowl. Stir in sugar, egg and melted butter. Stir in dry ingredients. Pour into buttered 9 inch loaf pan. Bake at 325 for 50 minutes.

Two tips - I squish the bananas while their in their peel, it's much easier to mash afterwards.

Also, sometimes the top starts getting dark too early so I let it get as brown as I want it to be, then cover it with foil.

Answer 3

The recipe doesn't call for enough sugar, in my opinion.

When I make banana nut muffins, I use 1/2 cup white granulated sugar and 1/3 cup lightly packed brown sugar. I find using both sugars gives the right sweetness without being overpowering.

You could turn the ones you've already made into a bread pudding. Here's a quick, easy way:

1 can (14 ounces) sweetened condensed milk
3 to 4 cups of the banana muffins, torn into large chunks
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large eggs

Preheat oven to 350 degrees F.

Combine all ingredients in a large mixing bowl, until well blended.

Pour into a greased 9x5-inch loaf pan.

Bake 30 to 40 minutes or until golden brown.

Answer 4

(L)
1 1/2 cups butter or margarine
4 cups sugar
8 eggs
5 cups mashed bananas
1 1/4 cups water
4 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
6 1/2 cups flour
1 cup chopped nuts (optional)
1 cup chocolate chips (optional, but a must for our family!)
Cream together butter and sugar.
Blend in eggs.
Add bananas, water, soda, salt, and baking powder.
Blend well.
Stir in flour.
Add nuts and/or chips, if desired.
Pour into 4 greased/floured loaf pans or lined muffin tins.
Bake at 350: loaves need 35-40 minutes, or until toothpick inserted in center comes out clean.
Muffins need only 18-20 minutes.
***With this recipe, I usually always make muffins to cut down bake time.

Answer 5

You could frost them with creme cheese frosting or just a vanilla glaze. Let me give you my recipe for banana muffins. It is the best ever and is very sweet and good. Sometimes I add raisins and or nuts, but they are fine without.

2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 stick butter
1 cup sugar
2 eggs
1 teaspoon vanilla
3 or 4 mashed bananas

Measure and mix together flour, soda, and salt. Cream together the butter and sugar and add eggs and vanilla stirring until mixed. Stir in mashed bananas and then fold in dry ingredients. Add nuts or raisins if desired. Bake at 325 degrees until golden brown on top. Makes 12 muffins.

Answer 6

You might be able to add an egg, milk, vanilla and sugar mixture to the crumbled peices to make a bread pudding. I don't know the measurements you'd need but if you find a recipe for bread pudding I am sure you'd get an idea.

Maybe next time add another banana as well as more sugar or add some brown sugar. Be sure to add salt too.

Answer 7

When you mash up the bananas, leave them really lumpy and just fold them into the batter at the very last. You can also use an extra banana to make the cake more moist.

Actually, they might taste better tomorrow. If the cake sits, it will get more flavor as the bananas continue to ripen.

Otherwise, toss them.

Answer 8

yes you can make like a bread pudding out of it,using the muffins instead of the bread,here is link to the recipe,and scroll down and read some othe ideas while keeping in mind using the muffins as a replacement for the bread!
http://allrecipes.com/Recipe/Bread-Pudding-II/Detail.aspx
or you could chunk it up and make a coffee cake by mixing up some powdered sugar with water for icing and sprinkle with cinnamon.their are lots of things you can do to make it taste better!

Answer 9

Have you heard of a "trifle" It's cake layers with pudding, whipped cream and fruit if you like. Take your muffins and crumble them layer them in parfait glasses alternating with vanilla pudding or banana pudding....use instant or the cooked according to directions on the box...then add sliced bananas, whipped cream and sprinkle with cinnamon...You can also soak raisins in rum and then drain then use them as part of the layers. Good luck...Mama Jazzy Geri

Answer 10

perhaps you can slice them in half ..top with strawberries and cream...you could also slice and put in jam....or ice the tops.. experiment.. when I make them I use raw brown sugar, 1 tablespoon of vanilla...and organic over ripe bananas...so maybe that will help for next time ..but I am sure you can salvage these ..