Banana Muffins are a muffin version of the Banana Bread. They start with a thick sweet batter that is full of mashed bananas, ground cinnamon, and toasted nuts. Banana Muffins are a snap to make. Just mix the dry ingredients together in one bowl, and the wet ingredients in another bowl. Combine the two and you are done. When you pull the banana muffins from the oven their golden brown crusts are delightfully crisp, and although their crusts soften once covered and stored, their wonderful moist texture and sweet flavor remain intact.
The good thing about these muffins is that they can be made anytime of the year as bananas are always available with consistent quality. The important thing to remember is that some preplanning needs to be done. This recipe uses bananas that have turned brown with age which are hard to find in most grocery stores. Bananas are most often sold when their skins are still bright yellow, sometimes even a little green, which indicates that the flesh is still quite hard with little flavor. This may be great for eating raw but not for making muffins when you want the bananas to be soft and sweet. So just let the bananas sit at room temperature for a few days or until their skins have lots of brown spots. For those times when you don’t want to wait several days for the bananas to ripen you may want to have some brown bananas already frozen in your freezer. All you need to do for this is to place very ripe bananas in a plastic bag either whole or you can peel and mash them, stir in 1 teaspoon lemon juice for each banana, and then freeze in an airtight container or bag.
Note: Bananas originated in Southeast Asia and are one of the best known fruits in the world. Although there are hundreds of varieties most of us only know the dessert kind which have a high sugar content, and with their sweet taste, are usually eaten raw. Bananas are long and curved and grow in bunches (9-12). They are picked unripe when their skin is still green. As they ripen their skin turns yellow which can be easily peeled off to reveal a cream colored soft flesh. Originally called “Apple of Paradise” or “Adam’s Fig”.
More Recipes at Joyofbaking.com
Article and Demonstration by Stephanie Jaworski
Photo and Videography by Rick Jaworski
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