banana muffins

It is incredible how quickly produce seems to go bad when you are living by yourself.  I’m sure everyone has experienced this before.  Somehow the strawberries that you swore you bought the other day are already moldy, the milk is sour, and all your bread is stale.  I mean I guess it’s my fault for being incapable of buying food for just one person, but it’s still so frustrating.  When I came home to old, mushy bananas, I just could not throw away any more food, so there I found myself, in my all black “architect” ensemble, baking.  As great as black clothes are for hiding coffee stains and pen leaks, it is apparently not the ideal color to mix with flour, especially if you make as much of a mess in the kitchen as I do.

Banana bread is the most amazing solution from bananas that are much past their prime.  Which probably explains why everyone remembers their mom making banana bread as a kid.  It is so easy and quick to make and you can really put whatever you want in there and it’s always delicious.  Nutmeg, cinnamon, walnuts, craisins, cloves, chocolate chips, even espresso.  It all works.

This bread will last for a few days (if it’s not eaten before that!) or it can be wrapped in aluminum foil and frozen for several weeks with no side effects.

Banana Muffins

makes approximately 18 muffins (one 9 inch square pan or two 7×3 inch pans if you want bread)

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup granulated sugar
  • 2 tbsp melted butter
  • 1 large egg white, room temperature
  • 1 large egg, room temperature
  • 3 very ripe bananas (think brown and mushy), about 1 cup mashed
  • 1/2 cup sour cream
  • I 1/2 teaspoon vanilla extract
  • 1/2 cup semi sweet chocolate chips and/or nuts (optional)
  • crumble topping (recipe below, also optional)

Line a muffin tin with paper lines or butter.  Preheat oven to 350°.

Sift flour, baking powder, baking soda, salt, and cinnamon together in a large mixing bowl.  Add the sugar and combine well.

In a separate bowl, mix the butter, egg white, egg, banana mash, sour cream and vanilla.

With the back of a spoon, make a well in the center of the dry ingredient bowl and add the banana mixture.  Gently fold the mixes together until almost completely incorporated.  Add the chocolate chips or nuts, it using.  Stir until ingredients are just combined making sure to stop as soon as traces of flour disappear.

Divide batter evenly among the muffin tins and top with crumble topping, if using.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.  Time will vary depending on muffin size.  A 9 inch square loaf would take 35-40 minutes.

Crumble Topping

  • 2 tbsp room temperature butter
  • 1/3 cup brown sugar
  • 2 tbsp flour
  • dash of cinnamon

Combine all ingredients in a small bowl and mix with hands until well incorporated.  It is ok if the texture of the crumble is not consistent or if it seems a little but dry.

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