True, bananas ripen quickly in a warm boat and can easily get bruised even if stowed in a hammock. When this happens, we peel each banana, freeze them individually, and then transfer them all to a gallon-sized Ziploc bag. Whenever I'm ready to make a batch of muffins I pull three or four out of the freezer and thaw them out in my mixing bowl before adding the eggs.
Banana Nut Muffins
3 medium (or 4 small) ripe bananas (over-ripe is even better!)
3/4 cups sugar (can reduce to 2/3 if using 4 bananas, as desired)
1 teaspoon salt
1 teaspoon baking soda
2 cups flour (we use unbleached)
1 cup chopped walnuts
Preheat oven to 350 degrees.
Thaw your frozen bananas in your mixing bowl, if necessary. Add eggs and beat until well blended. Add sugar, salt and baking soda, and continue mixing. Mix in the flour, then the walnuts. Spoon the batter into a lightly greased muffin tin (yields 12 muffins).
Bake muffins for 25 minutes, until the tops are golden brown. Remove from the oven and let cool for a few minutes before serving, or cool completely to store until breakfast