I had a few bananas that were way ripe and thought, muffins.
I have a recipe with flavors that I like, just not the texture, too dry.
So I searched within CT for past threads on the topic and found a few suggestions I would never have thought of.
- Cake Flour
- Do Not Over Mix
- Don’t over bake
They came out more like cake than a quick bread, I think, but I love cake without frosting.
I made a simple streusel topping, added chopped pecans and raisins to that batter
and presto change-o …
The recipe I have calls for not only the typical ground Cinnamon, but also freshly grated Nutmeg and ground Ginger, really nice.
I’m not really a very good baker, at least not anymore. My sister tells me when we were kids, I made yummy goodies, but with puberty comes watching ones weight more closely and I stopped baking. Now that I am retired and have time to try different recipes, I am rediscovering my oven once more.
1 ½ C Cake Flour 1 ¼ tsp Baking powder
½ tsp Baking Soda ¼ tsp Salt
¾ tsp ground Cinnamon
¼ tsp freshly grated Nutmeg
¼ tsp ground Ginger
2 medium ripe Banana, mashed (approx 1 C)
1 egg ½ half and half or whole milk
¼ C Butter, melted 1/3 C firmly packed light Brown Sugar
¼ tsp Banana extract ¾ tsp Vanilla extract
¼ C Old Fashioned Rolled Oats
¼ C firmly packed light Brown Sugar
2 Tbsp Flour ¼ tsp Baking Powder
1/8 tsp Salt 2 Tbsp cold Butter, cut into little pieces
Preheat oven to 350⁰F. Line tins with paper cups. Wisk together the dry ingredients for the Muffin, set aside; in a separate large bowl, wisk together the wet ingredients. Dump all of the dry ingredients into the wet and with as few strokes as possible with a spatula, just barely combine; set aside for 5 minutes while in another small bowl, mix up the streusel topping with your finger tips into a course texture.
Evenly divide the batter into muffin cups, as well as topping. Bake for 18 minutes and check with a toothpick. There should still be a couple of moist crumbs on the toothpick, not clean; bake an additional 2-3 minutes if necessary. Remove to a rack to cool in the pan for 5 minutes; remove the muffins carefully to a wire rack to cool further.
½ C chopped Nuts and ½ C Raisins in the batter will yield approximately 16 muffins, you may need extra Streusel…