Now is the time for everyone's gardens to be bursting at the seams with ripe and delicious produce, Tomatoes, zucchini, basil, green bean, peas, lettuce, and more. Well, not me. Hopefully next year I can get our garden beds built and planted, but I have to wait until there are less pressing house remodel tasks going on. Plus there's a huge garbage pile in the middle of my garden-to-be. So instead of being over run with gigantic zucchinis and pounds upon pounds of red tomatoes, summer has gifted me with warm weather and ripe bananas.
Moira usually eats about a half of a banana every morning with her breakfast. And there are a couple adults in our house that also might have a banana with breakfast. So, this last week we had two bunches of bananas sitting on our counter and a slight "heat wave" (we only got into the 90's a couple of times). The end result was eight ripe bananas. So, while everyone else is doing normal summer cooking (like zucchini bread and oven roasted tomatoes), I've been whipping up banana bread muffins.
This recipe can also be made in a loaf pan, but I opted for muffins this go around because they are a great portable breakfast. Also chocolate chips can be substituted in for half (or all) of the nuts or you could leave the nuts out all together. So far this week I made a batch with nuts and a batch without nuts. Next up for me is with the chocolate chips only :)
Banana Bread Muffins (or loaf)
2 cups flour (1 cup of whole wheat flour may be subbed in for 1 cup of flour)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
6 Tbsp butter, softened
1 cup sugar
3 eggs, slightly beaten
2-3 bananas, mashed (I used 2 1/2 bananas per batch)
1/2 cup buttermilk
1 cup nuts, chopped (walnuts, pecans, hazelnuts are all great), optional
Preheat oven to 350˚ F. Line muffin tin with cupcake liners. In a medium bowl, combine flour, baking soda, baking powder, salt, nutmeg, and cinnamon. In a large bowl, cream together butter and sugar. Add in eggs and banana and mix until thoroughly combined. Add in buttermilk and mix. Slowly add in flour mixture and mix until thoroughly combined. Stir in nuts. Fill muffin tins 2/3 full. Place in preheated oven and bake 20-25 minutes.
If doing a loaf, grease a 9x5 loaf pan. Make batter as directed. Pour batter into prepared loaf pan and bake in preheated oven for 55-60 minutes. Cool.
Source: Adapted slightly from Williams Sonoma
Comments
Post a Comment