Bake & Munch: Simple Banana Muffins

by - Sunday, November 04, 2018


Overripe banana magic.

Growing up, I hated eating overripe bananas. Not because of the taste, but mainly because of its looks: the banana peel looking super spotted and charred, the texture extra soft and squishy and unnatural; seriously, I wouldn't touch it even with a ten foot pole. I thought Mom would just chuck it out but Mom being Mom, I knew she'd do something to keep these overripe bananas. And that's when I found out the beauty and importance of overripe bananas in banana cakes and breads.

The sweetness of overripe bananas contribute greatly to the taste of baked goods, as well as its texture. The mushier and overripe the bananas are, the better the baked good. I finally found a recipe and tweaked it a bit so that the end product is soft, moist, oozing with banana flavor, and most of all, comforting; my perfect banana muffins. There's nothing better than freshly baked banana muffins, made extra indulgent with the addition of chocolate chips or made healthier with nuts. Eat it alone or pair it with a cup of tea or coffee, either way, you won't get enough of these.

So kids, never throw out those fugly overripe bananas They're the secret to amazing banana muffins, cakes, and breads. You can also make them into pancakes and waffles but that's a story for another day. Enjoy! x


SIMPLE BANANA MUFFINS
(adapted from IAmBaker.net)
YIELD: 12

1/3 c butter, melted
4 large or 5 medium overripe bananas, mashed (about 1 1/2 cups)
1/2 c granulated sugar (make 3/4 c if you want it sweeter)
1 large egg
1 tsp vanilla
1 1/2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/8 - 1/4 tsp salt (make 1/2 tsp if using unsalted butter)
1 cup semisweet chocolate chips or chopped nuts or a combination of both



1. Preheat oven to 350F and prep a muffin pan with cupcake liners.

2. In a bowl, cream butter and sugar until light and fluffy, then add in egg and vanilla.

3. Add in mashed bananas and mix well.

4. In a separate bowl, combine flour, baking powder and soda, and salt. Add to banana mixture and mix until just combined. Do not overmix.

5. Carefully fold in chocolate chips or nuts to the batter. Mix until incorporated.

6. Scoop batter to muffin pan, either with a spoon or an ice cream scooper.

7. Bake for 14-16 minutes, or until center no longer appears wet and a toothpick inserted into the center comes out clean.

8. Let cool for a few minutes before serving.

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