Do you like bananas? Oddly enough, I don’t really fancy eating it on its own, but I love it when they are in banana cakes. The original plan was to bake a banana loaf / bread / cake, but I didn’t have enough bananas and I didn’t want to get another bunch as the price of bananas increased by almost 50% at the local market, so naturally muffins is the way to go.
I Googled numerous banana bread recipes, and after a few comparisons, I decided on the one from Sally’s Baking Addiction as her recipe uses the most bananas (the more the merrier!) I made a few tweaks so that I don’t have to take out my hand-held mixer and omitted the spice and nuts, making the banana taste the main focus of the whole muffin.
The only most cruel thing I have to ask is to not eat the muffins when they are out of the oven. Let them cool and still, don’t eat them. Transfer them to an air-tight container and let it rest overnight. Eat the muffins the next day, and you’d be glad you did because somehow after a night’s rest, the banana taste will intensify, and when you open the container, the banana smell will explode in front of you, and when you sink your teeth into the soft, moist and flavourful muffin, try your best not to grab a second (or third) one, or they will all be gone too soon.
And here’s how to make it!
|1) Measure buttermilk and vanilla in a mixing bowl.||2) Add in melted butter, or vegetable oil.|
|3) Using a mix of brown and caster sugar today, feel free to just use one type of sugar.||4) Add in an egg to bind everything together.|
|5) Whisk the mixture well.||6) Grab some very, very ripe bananas.|
|7) Mash them well and add into the batter.||8) Sift in the flour mixture.|
|9) Fold gently until no streaks of flour remain.||10) Scoop them into muffin tins.|
|11) Slice some bananas and place it on top of the batter.||12) Bake the muffins, let cool and store in an air-tight container overnight.|
- 3 tablespoons buttermilk
- 3 tablespoons melted butter / vegetable oil
- 2 tablespoons brown sugar
- 1 tablespoon caster sugar
- 1 egg
- ½ teaspoon vanilla
- 225 grams over-ripe bananas, mashed (1 cup, about 4 medium bananas)
- 120 grams all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- Slices of bananas
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Line cupcake mould with liners. Set aside.
- In a large mixing bowl, whisk buttermilk, melted butter (or oil), sugars, egg and vanilla together until well-mixed. Whisk in the mashed bananas.
- Sift in the flour, baking soda and salt into the batter. Fold in the flour mixture with a spatula until no streak of flour remains. (If you have extra banana chunks, stir them in at this point.)
- Full the liners with the batter until ¾ full (usually about ¼-cup full). Top with slices of bananas and bake for 17 to 20 minutes until a skewer inserted into the centre of the muffin comes out clean and the top of muffin springs back when lightly touched.
- Remove the muffin tin and set on a wire rack to cool completely. Store the muffins in an air-tight container overnight before serving.
- Adapted from Sally's Baking Addiction