Han really likes to bake in our home. She’s also pretty damn good at it. So when she woke up the other morning and declared that her next endeavor would be banana bread muffins, Sam was very excited. Banana muffins are very high on Sam’s list of baked goods list. Sam may be a chef, but baking is her thing.
Fixings For the Banana Bread Muffins
1/2 cup butter, softened
1 cup brown sugar, firmly packed
2 large eggs
1 cup mashed ripe bananas (about 3 large)
1/4 cup almond milk
½ tsp lemon juice
1 teaspoon vanilla paste (If you don’t have paste, extract will work as well)
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
**I did not use any nuts due to the rise in nut allergies (and I am going to be giving most of these away to the neighbors) BUT if you know this will not be a problem I would recommend adding 1/2 – 1 cup toasted chopped pecans in the batter as a last step. OR candy some walnuts ( you can check that out here ) and drop a bunch on top of your Banana muffins right before baking.
Putting It All Together
- In a large bowl beat the butter at medium speed with an electric mixer until creamy.
- Gradually add brown sugar, beating until light and fluffy.
- Add eggs 1 at a time, beating just until blended after each addition.
- Stir together mashed bananas, almond milk, vanilla and lemon in a second bowl.
- Stir together flour, baking soda, baking powder and salt in a third.
- Alternately add in the banana mixture and the flower mixture to your butter mixture.
- Beat at the lowest speed just until blended after each addition. (Do not overbeat! Overbeating will cause your muffins to become overly dense and fall)
- Find your cutest paper muffin cups spoon batter into 12 cups filling two-thirds full, I will vary 12-18 cups each time I bake these. The more the merrier right!?
- Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.
- Remove the banana bread muffins from hot pans immediately, and cool on wire racks.
**RIPENING BANANAS! — When I am in the mood to make banana bread I am rarely in the mood to wait a week for the muffins to ripen to the perfect brown sweetness. I find that the best place to try to find ripe bananas with spots isn’t at the chain super markets (they will throw away “ugly” bananas as soon as they get their first brown spot) but at either your local co-op or a mom and pop grocery around the corner. They usually have produce with more character 🙂
If you are able to wait a few days, you can put your bananas in a brown paper bag with a ripe apple and tuck in a dark cupboard.
OR I also found a way to turn those bright yellow bananas dark in 15 minutes! Watch this life changing video http://www.foodandwine.com/blogs/2015/02/16/how-to-ripen-bananas-in-a-flash
Let me know some of your variations!!