A few days ago, we stopped by a farmer’s market where I bought a bucket of near-ripe bananas for a mere dollar. The bananas weigh a total of 5 lbs. Not bad at all considering that bananas cost 67 cents a pound at the supermarket. And I thought, time to bake banana something. I found inspiration in King Arthur Flour’s recipe of Banana Chocolate Chip Muffins.
- 1/2 cup butter
- 2/3 cup brown sugar
- 3 medium bananas
- 1 large egg
- 1 T vanilla
- 1/3 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour, measure 2 T and set aside
- 1 cup Whole Wheat Flour
- 3/4 cup white chocolate chips
- 1 cup dried cranberries
- 2 T butter
- 1/4 cup all-purpose flour
- 3 T brown sugar
1) Lightly grease 12 standard muffin cups.
2) In a medium-sized mixing bowl, beat together the butter and sugar till smooth.
3) Beat in the mashed banana, then the egg, flavorings, and milk.
4) Add the baking powder, baking soda, salt, and flours, stirring till smooth.
5) In a small bowl, stir in the chocolate chips, dried cranberries and 2 T flour. Coat each morsel with flour. Stir into the batter.
6) Allow the batter to rest for 30 minutes at room temperature; this will soften the bites up. While the batter’s resting, preheat the oven to 350°F.
7) Mix the streusel ingredients until crumbly.
8) Heap the thick batter into the prepared muffin cups. Top with the streusel.
9) Bake the muffins for 20 to 23 minutes, until a cake tester inserted into the center of one of the middle muffins in the pan comes out clean.
10) Remove the muffins from the oven, and tilt them in the pan to cool a bit; this will prevent their bottoms from becoming soggy. As soon as you can safely handle them, transfer the muffins to a rack to cool completely.
I have baked two more batches of banana muffins. I varied one batch by adding walnuts. I also shared them with our neighbors who are all praises for the freshly baked banana muffins.
And who wouldn’t? They are absolutely delicious.