So … I am pedaling the elliptical in the senior fitness center when two elderly gentleman at the weight training station start trading smoothie recipes. I blink to double check if I am awake. While I am a senior citizen I am young enough that I keep getting carded. For years I could not wait to be 55 all because of two words: Free Gym.

What I learned only after joining was the hidden cost of this gym was enduring the conversations of my fellow seniors (many of whom have kids my age). They will decry socialism while socializing in a gym funded by the public through taxes. One tried to goad me into complaining about a particular religion by saying that actually “they” did not deserve the credit for algebra. I wanted no part of it. But how to keep using those machines! Nowadays I go prepared with an audio book and earphones even at the risk of appearing somewhat antisocial / rude. Not this time. Smoothie recipes? Not only was I all ears, I even joined in.

When one man mentioned that he puts in bananas, peel and all, my jaw dropped. That is such a me thing to do and yet, I have never done it.

Till now:

Not only did I begin slicing whole bananas, peel and all, to freeze for smoothies, but mixed those whole bananas right in to my banana bread! Since I was also using an entire jar of almond butter I found it simplest to blend the banana and almond butter together either in the blender or in a bowl using an immersion blender. So here is the recipe and here is the testimonial – it is baby approved! See https://youtube.com/shorts/edNr5IkI9Ow

Really the recipe is the same as for Banana Power Muffins, only using the WHOLE banana, provided your banana is organic. And blending rather than mashing the banana. So I guess I should type it out. Here it is so:

Ingredients:

4 ripe organic bananas broken into 2-4 pieces for easy blending

1 cup milk (can also use water or yogurt)

16 ounce jar of peanut butter or almond butter or nut butter of your choice – with no sugar added. Use the entire jar including the oil on top. That is the only oil in the recipe! (Do not get the no-stir peanut butter.)

2½ cups whole wheat flour.

½ cup wheat germ

½ cup sunflower seeds or chopped walnuts / pecans

Optional – ½ cup blueberries or raisins

1 tsp salt (if your nut butter is unsalted, make this 1½)

1½ tsp baking soda

2 tsp vanilla

2 tsp cinnamon

2 tsp apple cider vinegar

Instructions: 

Preheat oven to 350º F

Using a blender or food processor, blend the banana, milk and nut butter together and stir in the salt, vanilla, cinnamon and apple cider vinegar. Or use a large bowl and an immersion blender.

In a second bowl, combine the flour, chopped nuts / seeds and mix well to distribute the baking soda evenly. 

Gradually add the dry ingredients to wet and mix well.  Add milk or water if too thick and add up to ½ cup flour or rolled oats if too wet. Texture should be like a thick batter or wet dough. Scoopable but not easily pourable. 

Scoop into oiled muffin pans. I used a silicone muffin pan and did not use any oil, and they came out fine. 

Bake at 350º F for 25-30 minutes. Fork should come out clean. If you are using a mini-muffin pan then check in 20 minutes. 

Makes 2 dozen muffins. Great for breakfast, mid-afternoon, post-workout, pre-lunch, lunch-box … possibilities are endless!

Web MD reports that banana peels are a source of tryptophan, B6, polyphenols, carotenoids, and other antioxidants. Read more: https://www.webmd.com/diet/health-benefits-banana-peel