When bananas become overripe, only one thing comes to mind: banana bread. It’s easy, practical, and pretty straightforward.
If you ask me, I think it’s the queen of all quick breads. It’s so popular and versatile that you can make almost anything with it. From pancakes to waffles to doughnuts to french toast. The only limit is your imagination!
Instead of the usual loaf, I decided to make mini muffins. Just because it’s more interesting to eat and they look cute. I like to eat all things cute.
Mini Banana Muffins
Yield: 2 1/2 dozen
Prep time: 10 minutes
Cook time: 25 minutes
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
5 tablespoons milk
1 teaspoon vanilla extract
3 medium overripe bananas, mashed
1. Preheat the oven to 350ºF. Line a mini muffin pan with mini paper liners.
2. In a bowl, sift the dry ingredients together: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream softened butter and sugar until light and fluffy. Add the egg, milk, and vanilla. Whisk until combined. Stir in the mashed bananas and mix just until combined.
4. Fold the dry ingredients into the wet mixture until no visible flour streaks remain.
5. Spoon a tablespoon of batter into lined cups. Bake for 25 minutes, or until a toothpick inserted comes out clean.
6. Let the mini muffins cool for 10 minutes in the pan and then transfer to a cooling rack to continue cooling, or enjoy warm.
- The secret to an extra moist banana bread is overripe bananas.
Recipe adapted from AllRecipes