The Banana Tipping Point

 Every year in spring, there comes a week that I describe as the Banana Tipping Point. This is the first week where the heat, and more importantly humidity, gets too much for our fruit bowl bananas and they start to turn mushy long before they can be eaten.

I know we are at the banana tipping point when I can see 6+ brown spotty overripe bananas lurking below the apples and citrus, slowly but surely perfuming the air with the scent of almost-gone fruit. At this stage, the courses of action are really only two - throw them out, or bake them into something. (One of these choices must be made and implemented before fermentation, because that gets very mucky!)

So this morning, I was up first in my family and marched to the kitchen full of purpose to do something about Bananagate before the situation really slipped out of control.

I used up 5 overripe bananas and the rest of an almost empty tin of cocoa, 1.5 packets of gluten free SR flour and 2 cups of brown sugar, a hefty slug of vanilla, all my remaining eggs and a fair bit of milk, but at the end I have 24 good sized choc banana muffins, which have already provided treat breakfast and will do nicely for serving to guests and also for lunchbox snacks for the first half of next week. Being gluten free, thy won't be super edible after about Wednesday, but I am confident we can work our way through them before that!

I much prefer the baking solution rather than the chucking solution, if it is feasible to do it.

(This is post #18 in NaBloPoMo. 18 down, 12 to go!)