This Week’s Muffin: Basic Banana

Almost this green.

Almost this green.

Bananas have a very thin zone of palatability in our house. They must be slightly green, with no spots yet. What most people call a ripe banana activates the gag reflex in the kids (and in me, though I can usually choke down a peanut butter-banana sandwich on race mornings). We may get two breakfasts’ worth out of a bunch, but that’s pushing it.

Thankfully bananas freeze well and are great in smoothies, and of course muffins. Here’s a good garden-variety banana muffin recipe.

Adapted from The Ultimate Muffin Book. I made 16 with this recipe.

INGREDIENTS

2 cups flour (I use half all-purpose and half white whole wheat)
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 stick butter, room temperature
1 cup sugar
2 eggs
3 large ripe bananas
2 tablespoons milk or half-and-half
1 teaspoon vanilla extract
1/2 teaspoon white vinegar

INSTRUCTIONS

  1. Preheat oven to 400 degrees and prepare muffin pan(s) with cooking spray or liners.
  2. In a medium bowl, whisk flour, baking soda, salt and cinnamon.
  3. In another medium/large bowl, cream butter and sugar with a hand mixer until fluffy. Add eggs, beating until incorporated.
  4. Slice ripe bananas into sugar mixture and beat with mixer. Add milk, vanilla and vinegar and combine.
  5. Mix dry ingredients into wet ingredients with a spoon until just combined.
  6. Bake at 400 for 18-20 minutes or until nicely browned and a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan.

 

photo credit: Banana cluster via photopin (license)

One thought on “This Week’s Muffin: Basic Banana

  1. Mitch Teemley

    Yes! We’ve found that bananas can be frozen well after they’re too dark to eat fresh (though not outright black), and still make great smoothie or baking ingredients.

    Reply

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