I love banana nut bread, but when I make it in a loaf pan, I can never get it to cook through correctly. Either the outside is too done, or the middle isn't done enough. I decided to give it a try in muffin form, and I also changed my mom's tried and true recipe to make it healthier. Below is my modified version; these measurements make a double batch (it made 4 dozen regular muffins and 2 dozen mini muffins). I rarely bake anything in a single batch, it's so much easier to make more and feed the freezer.
I will probably try them next time without the muffin cups - they really stick to the paper. If anyone has tips on how to avoid that, please share them! I will also try them next time with a cup of honey and no brown sugar. Finally, no mini-muffins next time; the big ones are SO much better.
1/2 cup brown sugar
1/2 cup raw honey
2 Tbsp butter (softened)
8 bananas (mashed)
1 cup milk
6 cups flour (half wheat, half unbleached white)
7 tsp baking powder
1-2 tsp cinnamon
4 Tbsp flaxseed meal
1 1/2 tsp salt
Nuts (I used about 1 3/4 cups chopped pecans)
Dried cranberries (I probably used about 1 3/4 - 2 cups)
Mix together brown sugar, honey, and butter. Add bananas and milk (I mixed the bananas in with an electric hand mixer). Slowly add the dry mixture, stirring it in by hand. Add nuts and berries. I gave everything a good mix with the electric hand mixer before putting it in the muffin cups (fill about 2/3 – 3/4 full). Bake at 350 degrees for 15-20 minutes, or until toothpick comes out clean.
My taste tester approves.
Have a banana nutty day,
~d
Oh, how I miss my deepfreeze when such things could be done, nothing fits in my apartment freezer. nothing more than what we are going to eat this week, anyway.
ReplyDeleteBUT, I have been wanting some banananut goodness lately. I may try this. Next up, find me a good pumpkin break recipe, and test drive it for me. :)
Did you see the pumpkin chocolate chip cookies recipe I posted earlier this month? omg they are SO SO good!!
ReplyDeleteI'm always willing to try another banana bread recipe. We prefer muffins, too. The pumpkin chocolate chip (raisin) cookies are awesome. I can't wait to start pureeing and filling the freezer up with yummy pumpkin goodness again.
ReplyDeleteWe'll have to make black bottom cupcakes for when you come over - not healthy, but they are SO good!
Mandy, do you make your muffins in paper cups? They really stuck to these muffins, I don't know whether it was the batter or the cup.
ReplyDeleteOh and next time I think I'm going to try some sunflower seeds in my pumpkin cookies, doesn't that sound good?
Black bottom cupcakes sound delicious! Do you make them with cocoa powder? Some of my very favorite cupcakes are the ones made from the recipe on the back of Hershey's cocoa.
I make some muffins in paper cups and others I don't. I've just kind of done what I've felt like, but thinking about it, I don't think I ever use paper cups for banana muffins. I think maybe I don't make muffin versions of breads in paper cups but make other muffins (such as blueberry muffins) in paper cups. Interesting. I'll have to watch and see what I do.
ReplyDeleteI got our black bottom cupcake recipe from my husband's grandmother. They were his favorite growing up. Basically they are chocolate cake on the bottom and a modified chocolate chip cheescake on the top - soooooo good. They make great miniature cupcakes.
That does sound yummy. I just saw a recipe for a chocolate/cheesecake layered cake. It looks divine, but I'd want to tweak the recipe - the cheesecake layers are just mashed premade cheesecake bites. *blink* If you're going to go to all that trouble, why not just whip up a real cream cheesey layer?!
ReplyDelete