What to Make With Brown Bananas? Quick Banana-Nutmeg-Raisin Buns
Don't throw out those brown bananas! Instead use them to make quick Banana-Nutmeg Buns. The buns are only lightly sweetened. They are full of banana flavor with just a hint of nutmeg. Juicy raisins stud the buns and give them extra flavor and a bit more sweetness. The buns take minutes to mix up and bake in about 20 minutes, meaning that they are quick enough to make for a weekend breakfast or for dinner. The buns flatten out while baking. That means that you can pop a bun (or two) in the toaster for week day breakfasts or quick snacks. Try the buns with a smear of peanut butter or with a slice of cheese, or just butter them and munch away on them with your coffee or tea. Enjoy!
Banana-Nutmeg-Raisin Buns - Makes 8-10
2-3 very ripe mashed bananas (about 1 cup)
1/4 cup of dark brown sugar
1 3/4 cups of flour
1 3/4 teaspoons of baking powder
3/4 teaspoon of salt
1/4 teaspoon of ground nutmeg
2 tablespoons of half and half, buttermilk, or milk
2 tablespoons of canola oil
1/3 cup of raisins
Sugar for sprinkling (1-2 tablespoons)
Nutmeg for sprinkling (1/4-1/2 teaspoon)
Preheat the oven to 400 degrees and line a baking sheet with baking parchment. In a large bowl, mix together well the mashed bananas, brown sugar, half and half, oil, and raisins. In another bowl, stir together the flour, baking powder, salt, and nutmeg. Add half of the flour mixture to the wet mixture and stir them together. Add the remaining flour mixture and stir until everything is combined. Drop eight mounds of batter on the prepared baking sheet, spacing the mounds a couple of inches apart (you can flatten the mounds/neaten up the mounds a little if you like, but they'll spread out when cooking). Sprinkle the tops of the mounds evenly with the sugar and a little nutmeg. Bake the batter for 18-20 minutes or until the buns are lightly browned and just barely firm to the touch. Let the buns cool a few minutes on the baking sheet, then remove them to cool completely.