My mom taught me this recipe when I was in high school involved in a group that had a lot of bake sales. There are so many good things about these muffins, it is hard to know where to start.
First, they are simple little treats. Banana really comes through as the main flavor, with a subtle sweetness and a moist texture somewhere between fresh bread and great cake. They were always a huge hit at the bake sales, and pretty much everyone I’ve ever fed them to came back for seconds.
You can make them in any size or shape and they still come out great (provided you adjust the cooking time – longer for shapes like breads or large muffins, shorter for mini’s).
My favorite part about these muffins, however, is how they are truly “no fail”. Forget the eggs? No problem. Forget the sugar? No problem. Forget the baking soda or powder? They’ll be a little dense but still delicious. You can even make them with the very minimum of bananas and they still come out tasty (the muffins shown only had 2 very ripe bananas in them). I’ve found that as long as you only miss 1 ingredient at a time, the muffins find a way to compensate. Try them and feel free to “forget” any one ingredient and see how easy and satisfying these little babies are.
Recipe: Banana Muffins
Makes 2-3 dozen mini muffins depending on how many bananas are used.
- 1 stick unsalted butter, margarine other non-dairy shortening (softened not melted)
- 1 cup sugar
- Add 3-5 mashed ripe bananas (overripe is even easier to mash)
- 1 tsp vanilla extract
- 2 eggs
- 2 cups flour
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- Optional – 3/4 cup semi-sweet chocolate chips or chopped nuts of your choice
- Preheat the oven 350° F.
- Cream butter and sugar.
- Add bananas. Mash together with a fork or potato masher.
- Add vanilla and eggs. Mix well.
- Add all dry ingredients together. Thoroughly mix batter, being careful not to over-stir.
- Add chocolate chips or nuts at this point, if you so choose. Give the batter one last gently stir.
- Pour into greased muffin pans or a loaf pan.
- Bake until golden brown at the edges and a toothpick inserted into the middle comes out clean. 15-25 minutes.
- Remove from oven once baked and allow to rest for about 5 minutes before removing from pan. When they can be removed from the pans, allow to cool further on a cooling rack. Mini muffins can be frozen in an airtight container or bag once completely cooled. Otherwise, store in an airtight container to retain moisture and they will last about a week outside of the refrigerator.
About this author: I'm a New Yorker who would rather cook than go out to restaurants. Sometimes I think I may be in the wrong city for that. Then I remember the exotic ingredients I'd be hard-pressed to find if I lived somewhere else. My cooking style is an eclectic range of everyday-American, Italian, middle-eastern, with extensive forays into Japanese cuisine, and some pit-stops into Indian and African cuisines. I love to try my hand at recreating dishes I taste. While I enjoy most anything with a flavor, from high cuisine to instant junk food, I have a soft spot in my belly for home-style cooking no matter the geographic or ethnic origin. Read more from this author...