I was going through my freezer the other day and found 4 frozen bananas.
Mmm…banana bread. Wait…raspberry banana bread. NO WAIT! Raspberry, chocolate chip banana muffins. Yep, totally going to make muffins. And I know my favourite pregnant lady would love some muffins.
Basic Banana Bread
1 cup sugar
1 stick unsalted butter (1/4 cup)
3 ripe bananas (2 will work as well)
1 tbs milk
1 tsp cinnamon
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
Since I had 4 bananas I figured I would double the recipe. And if anybody knows me they also know that I can’t just stick the recipe. After all, where is the creativity and fun in that? My extra ingredients: 1 vanilla bean, 1 cup of frozen raspberries and 1 cup of chocolate chips. You can really add what ever you want to the basic recipe. Try caramel chips, peanut butter or any other kind of berries you like. Get creative and have fun with it.
Preheat your oven to 325 degrees.
Cream the butter and sugar in a large bowl. Add the eggs one at a time. In a small bowl mash the bananas with a fork and add the milk and cinnamon. At this point I added 1 vanilla bean (split the bean down the middle with a paring knife and scrape out the inside into the bowl). Whenever I use vanilla beans I put the pods into a jar of sugar to make vanilla sugar. In another bowl mix all of the dry ingredients. Mix the banana mixture into the butter mixture. Add the dry ingredients about 1/3 at a time and just mix until the flour disappears. Don’t over mix the batter or your muffins will be tough. Add the raspberries and chocolate chips at the end to keep the berries in tact.
Spray the muffin tins with cooking spray or line with cupcake cups. You should be able to make 12 regular size muffins (I made 24 with the doubled recipe). If you want to make Banana Bread, spray a 9x5x3 pan and fill with the batter.
Muffins: 30 – 35 minutes
Bread: 60 – 70 minutes.
Check the middle with a toothpick to see if it’s done. If the toothpick comes out clean then it’s done.