In excess: bananas and giant zucchini

It is a truth universally acknowledged that you will never be able to eat all of the bananas you buy before they turn brown.



But if this unfortunate circumstance has led to the invention of banana bread, it's not all bad. Besides the traditional banana bread, which is always a favorite and almost always requires the addition of chocolate chips (though Trevor would disagree), what else do you do with old bananas? My sister makes a mean chocolate banana bread, which is moist and delicious. I also like to peel and freeze ripe bananas to put in smoothies.



But one of my favorite ways to use old bananas is to make chocolate banana muffins. (Since "muffin" is in the name of the recipe, I like to tell myself that they're a perfectly acceptable breakfast food. Totally false.)



Double Chocolate Banana Muffins

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup sugar (I use a little less)
  
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cup mashed ripe bananas (I just use 3 bananas.)
  
• 1/3 cup vegetable oil
• 1 egg
• 1 cup (6 ounces) chocolate chips

Directions:

In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until muffins test done. Yield: about 1 dozen.



Now for zucchini.







(Don't you love google image searches?)







My sister also has a knack for finding good zucchini recipes. These Lemon Zucchini Cookies are SO tasty, and I'm also a sucker for the dense and delicious Chocolate Zucchini Cake she makes that she likes to top with ganache. Mmmm.... And I'm not kidding you. It's divine.



Chocolate Zucchini Cake



1/2 c. butter

1/2 c. oil

1 3/4 c. sugar

2 eggs

1 tsp. vanilla

1/2 c. sour milk (or buttermilk)

2 1/2 c. flour

4 T. cocoa (my sister adds more, so it depends on how much of a chocolate freak you are)

1/2 t. baking powder

1 t. baking soda

pinch of salt

2 c. peeled and finely shredded zucchini (press out any excess liquid)

1/2 c. chocolate chips



Sour milk:

1 t. vinegar or lemon juice

1/2 c. milk

Add together and let stand for 5 minutes



Ganache:

Melt together some chocolate chips and cream in a double boiler. (Sketchy directions, but my sister said she melts about a half a cup of milk chocolate chips and a handful (?) of semi-sweet and then adds cream to desired consistency. Does that help?)



Beat butter, oil, and sugar well. Beat in eggs, vanilla, and sour milk. Sift dry ingredients and beat into mixture. Stir in zucchini. Pour batter into a greased and floured bundt pan. Sprinkle top of batter with chips (or stir into batter if you want). Bake at 325 degrees for 40-45 minutes or until done. Cool in pan 15 minutes and carefully remove to finish cooling. Spread with ganache and enjoy.



*A quick tip: Don't try to make this in the off season when you get a craving and use store-bought zucchini. There is a bitterness and a stronger flavor to smaller zucchini, so opt for the milder taste it gets when it gets huge.



So what do YOU do with your old bananas? And even though the time is almost past for this year's zucchini harvest, did you find any recipes you're going to keep around?