I’ve been stuck at home for the last few days and I tend to get antsy and anxious when this happens. I’m not an emotional eater… but I am an emotional cook and baker. Come to think of it, this is how this whole blog got started.
Being stuck at home also has some other challenges, such as food that was purchased for a much more active lifestyle, is starting to go bad. one of these food items this week was some Bananas. Banana’s are one of natures ultimate fruits though.
Once they get to be over ripe, you can use them in baking. This addition of a Banana to almost anything that I make is one of my favourite things to do. It adds tons of flavour while keeping tons of moisture in whatever you are making.
As much of a boost that banana is to any baked good, one dish I have always failed at is muffins. For whatever reason they always seemed to come out with a rock hard top and kinda dry in the middle. I figured being stuck in this house might be a good time to use these over ripe fruits and try it again.
This time, I used a bit of a different recipe and… Success!
These muffins came out moist, and soft.
I added some vanilla and cinnamon to them as well and I have to say, it is probably my best muffin showing yet.
- 3 medium ripe bananas
- 1/3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3 tablespoons chocolate chips
- Preheat oven to 350F.
- In a small bowl, mash bananas with a fork.
- Mix in milk, egg, granulated sugar, brown sugar and vanilla.
- In large separate bowl, mix together flour, baking soda, salt and cinnamon.
- Add wet ingredients to the dry ingredients and mix well.
- Fold in chocolate chips.
- Lightly grease muffin tin/liners.
- Add equal amounts of batter to muffin tin.
- Bake for 20 minutes or until the toothpick comes out clean.