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I am a Good Cook Kitchen Expert and received a set of keepers to facilitate this review. My opinions are 100% my own.
I love banana’s but not how fast they go bad. I would love to buy a bunch at one time but I always fear they will go bad. So I only buy 2 or 3 and then I am going back to the store in a couple of days to buy more! It is frustrating to say the least! I was so excited when I learned of these cute little veggie and fruit keepers from Good Cook! They are just completely adorable and fit so good in your refrigerator!
I have had them about a week and not only did I use the banana keeper but I also tried out the tomato keeper. I saw a huge difference. Usually after a couple of days in a plastic bag the tomato goes soft and even seems a little slimy. In the keeper the tomato stayed fresh and didn’t get soft. Hello saving money! Also, since I could buy more banana’s I had an excuse to make some awesome Banana Nut Muffins! Yum!
Right now you can get 25% off your order ( including these keepers) at goodcook.com using the code KEEPERS. As if that isn’t awesome enough, when you buy any of the produce keepers you will get a banana keeper free! Then you can also have an excuse to make these fabulous banana nut muffins!
Good Cook Produce Keepers Giveaway
Good Cook was fabulous enough to offer my readers a chance to win 1 of 4 sets of these! That is a $42.00 value and really, who wouldn’t want these? They are so cute! To enter you must be 18+, live in the US and have a US mailing address ( No PO boxes please!). Don’t forget to scroll down for my recipe!
Ingredients
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup mashed ripe banana
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1/4 cup chopped walnuts
Instructions
- Pre-heat oven to 350°
- In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts.
- Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Thanks for sharing your yummy banana muffin recipes with us at Foodie Friends Friday Sweet Treats Linky Party. Bobbie!
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