Well hi there! It’s been a long time since a new recipe was posted on the site. Most of my time has been spent over on my newsletter in the last two years, and also adjusting to moving to London, UK (big life change!). This year I’m going to try to get some of the newsletter recipes up here on the site so they are easier to find, and also get back to publishing more regularly here. So first up is my go-to recipe for when I have overripe bananas - it’s a bit easier to manage than banana loaf when living alone because the individual muffins freeze well.
This recipe is a riff on the banana muffin recipe my mom has been following for years out of the aptly named cookbook “Muffin Mania” by Cathy Prange and Joan Pauli. We’ve cut back on the white sugar because the ripe bananas add quite a bit of sweetness, and swapping in some almond flour helps with these staying moist but also a bit more filling.
Mom's Banana Muffins
Yield 12 muffins, 45 mins total including baking time
Ingredients:
3 large bananas, very ripe
½ cup white sugar
1 egg
⅓ cup melted butter
1 ½ cups all-purpose flour (I like swapping ¼ cup for almond flour)
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Method:
Preheat oven to 375F. Prep muffin tins with muffin liners or grease well.
Mash bananas in a large bowl and add in the sugar and slightly beaten egg. Fold in the melted butter.
Add the dry ingredients and mix until just combined.
Scoop into lined muffin tins.
Bake at 375F for 25-35 mins until deep brown.