We have been on a Curious George binge lately. Thank goodness our library seems to have everything H. A. and Margret Rey ever wrote about the little guy. The George books have made a nice change in our library book rotation, though, which usually goes something like this: Clifford the Big Red Dog, Clifford, Clifford, Disney Princess, Clifford, Clifford, Frances, Clifford, Clifford.
Katherine received the C. G. movie from Uncle John and Aunt Lala for Christmas, along with a C.G. 'buddy.' We've also been enjoying the new PBS show, narrated by William H. Macy. Love him. K. now wants to be George for her preschool's literary parade instead of recycling her Halloween costume. I'm thinking... brown hooded sweatsuit with some brown felt ears tacked on. Who's with me?
All of this monkey activity (Yeah, I almost typed "monkey business" but, no. Just no.) has resulted in the purchase of many bananas and the dusting off of our favorite muffin recipe. It's our take on Fannie Farmer's banana bread. Adding chocolate chips and whole wheat flour evens out health-wise, doesn't it?
3 ripe bananas, mashed
2 eggs, beaten
1 cup white flour
1 cup whole wheat flour
3/4 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 cup dairy-free chocolate chips (optional)
Preheat oven to 375 degrees. Line muffin cups with papers or spray with oil. Mix the bananas and eggs together in a large bowl. Stir in the flour, sugar, salt, and baking soda. Add the chocolate chips if desired and blend. Put the batter into the muffin tins and bake 15-20 minutes. Remove from the pan to a rack to cool completely. Makes 18-24 muffins.