So, those who know me really well know the ridiculousness of me posting a banana recipe.
I hate bananas.
That’s not even an understatement. I absolutely hate bananas. If I’m in a room the size of a basketball court and someone at the other end of the room opens and proceeds to eat a banana my gag reflex kicks into overdrive. My stomach starts to twist and I turn green. Usually I leave the room. For the longest time they were a banned substance in my household, and if my partner had a banana they had better damn well brush their teeth before they even think about kissing me.
So obviously, me wanting to make banana bread makes no sense to anyone who knows me.
A couple of months ago I started working at a smoothie place. And as most people know, bananas are a key ingredient in most smoothie recipes. They smooth out the texture, they help make them nice and thick, and they actually help bring out the flavour of other ingredients.
Smoothies were my “gateway drug” into the world of bananas. It started with a sip or two, just so I knew what the smoothies were supposed to taste like – so I could get the flavour right when I made them myself. And then I leaped into putting them into my own smoothies at work. And then I brought bananas home one day. Next thing I knew I had a full case of over-ripe bananas sitting on my kitchen floor and I was Googling banana bread recipes.
What’s happened to me? How could I let things get this far?!
Over a dozen loaves of banana bread, and about 6 dozen muffins later, I think I’ve perfected Banana Bread Muffins.
Banana Bread Muffins
MAKES: roughly 3 dozen muffins OVEN TEMP: 375 PREP TIME: 10 minutes BAKE TIME: 18-20 Minutes
For those of you who aren’t baking for an army; this recipe easily cuts down by thirds. Bonus: You can also freeze these little guys, or bake as loaves (adjust temp to 300, bake for about 1 hour. Makes 4 loves)
- 9 over-ripe bananas, mashed (about 3 cups)
- 6 eggs
- 3 cups sugar
- 3/4 cup butter, melted
- 1/4 cup extra virgin olive oil
- 2 – 3 teaspoons vanilla extract
- 3 cups flour
- 1 1/2 teaspoon salt
- 2 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 2 – 3 teaspoons cinnamon
- 1 – 2 cups chocolate chips
- 1 – 2 cups chopped walnuts
- Smoosh up your bananas in a large bowl. I recommend removing the peel first, because otherwise they make for a very fibrous and unpleasant texture once baked. (Sorry, I’ll try and reduce the smart-assery)
- Stir in eggs and sugar until well combined. Add in butter, oil and vanilla.
- In a separate bowl blend flour, salt, baking soda, baking powder, cinnamon.
- Quickly mix dry ingredients into wet. Do not overmix! Basically once it doesn’t look dry anymore STOP! Otherwise your muffins will suck, and you’ll blame me…and then we can’t be friends anymore.
- Add your add-ins with a few quick strokes. (heh…) The amount is not an exact science, so use as much or as little as you want. I go whole-hog and do both walnuts and chocolate chips, ’cause I’m awesome like that.
- Plop by the spoonful into lined muffin tins. Bake for about 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
- Let cool for about 10 minutes in the muffin tins, and then pop out onto wire racks to finish cooling.
- NOM NOM THOSE MUFFINS!