It’s fairly common knowledge that bananas are in trouble. It is conceivable that there will be no bananas in our future due to the devastating effects of a nasty fungus called “fusarium.” Thousands of acres of banana plants in Australia and Southeast Asia have been wiped out and the fungus has now moved to Africa and the Middle East. Latin America (which grows the vast majority of bananas eaten in the U.S.) is dreading its seemingly inevitable arrival.
Part of what makes this disease so terrible is that there is really only one kind of banana grown commercially, making it difficult to find new “disease resistant” strains. The ‘Cavendish’ is our beloved yellow, curved fruit that is equally beloved by growers as it is relatively easy to grow and can be picked green to slowly ripen as it makes its way to the consumer. But if the ‘Cavendish’ completely succumbs to the fungus, then bananas as we know them, might become extinct.
Researchers are working feverishly to develop disease resistant plants before it’s too late. They are making progress by genetically altering ‘Cavendish’ to include genes that are resistant to this particular fungus.
I have to admit that I’m one of those consumers who goes straight for the “Non GMO,” organic and heirloom food. I don’t want my fruits and vegetables to have been created in a laboratory. But, given the choice between no bananas at all and one that has been genetically altered, I might not be so picky. I really can’t imagine life without bananas.
So, while they are still abundant and relatively cheap (though I can remember my mother refusing to buy bananas if they were over 10 cents a pound), eat up! And use them to make delicious breads and pies. My grandkids love this banana bread muffin recipe (so much so that they having given them the acronym BBMs). I think they would still come to my house, even if I didn’t have a constant supply of BBMs, but I’m not taking any chances! As long as there are bananas available, there will be banana bread muffins in my pantry.
I was given this recipe years ago when I worked at Callaway Gardens as a naturalist. I am not giving away Cason Callaway’s famous banana bread recipe (which actually, I don’t have!), but I AM giving away the Callaway Garden’s bus driver’s recipe! It’s the best, just ask Rivers and Ellie.
Banana Bread Muffins (can also be baked as in a loaf pan)
- 1 stick of butter, softened
- 1 cup sugar (or honey)
- 2 eggs
- 3 ripe bananas, mashed. (Note: you can put bananas in the freezer. They turn black and nasty looking but are great to thaw and use in this recipe.)
- 1 1/2 cups All Purpose flour
- 1 teaspoons baking soda
- 1/8 teaspoon salt
- 1/4 cup shopped nuts (optional)
Preheat oven to 350 degrees. Prepare muffin pans (or loaf pans), either greasing them or using paper cupcake liners.
Cream butter and sugar (or honey). Add eggs one at a time and beat well. Combine dry ingredients. Add 1/3 of the flour mixture to the butter / sugar / egg mixture and blend. Add 1/2 the mashed bananas and blend. Repeat, ending with the flour mixture. Do not overbeat. Pour batter into prepared pans and bake 15 – 20 minutes for muffins, 50 – 60 minutes for loaf pan until top springs back when touched.