How to Caramelize Bananas: Peel about 4 medium/large bananas and cut them in half. Then cut them in half again lengthwise. (If your bananas are REALLY ripe, just toss peeled fruit into the pan and mush with a wooden spoon or spatula). Place bananas cut side down in a non-stick skillet prepared with a thin layer of oil, non-stick spray or butter. Heat bananas on medium-low until the underside is light brown and bananas start to soften, (about 10 minutes). Turn the bananas to cook the other side, (10 minutes). Bananas are done when you can easily mash them with a fork, and quite a bit of liquid has cooked out. The purpose of this technique is to remove excess water and enhance the natural sweetness factor of bananas, so you will want to measure the amount needed after you caramelize bananas – not before. Remove pan from heat and transfer mashed bananas to a small bowl to cool. The mush does not have to be completely cool to add to the batter, just not hot. If making ahead of time, refrigerate for up to three days or freeze for up to a month.

To Make Muffins: This recipe yields 12 regular muffins. Divide batter into 12 regular muffin wells. Bake at 425 F/220 C for 10 minutes. Reduce oven temp to 375F/191C and continue to bake for 8-10 more minutes.

To freeze: This bread freezes beautifully for up to a month! You can cut individual pieces and wrap them or wrap the whole loaf in a freezer safe container and store for a month. Thaw on the counter or in the toaster on the lowest setting.

The nutrition information provided below is for recipe as written with optional ingredients and nuts. If you make the bread with Enjoy Life Chocolate Mini Chips, add .5g of saturated fat, 3g of carbohydrates, and 2g of sugars. One loaf yields about 19 -45g slices.