I think we could all use a little comfort this weekend. I like to bake when I’m feeling unsettled and it distracts me from checking the news updates every ten minutes. Then, I just need a little will power to not eat all of the baking…….
I’ve been making these banana muffins for years now. When I need a dessert in a hurry, I simply add 1 cup of chocolate chips to the recipe and bake it in a bundt pan. A little scoop of ice cream on the side and it goes down with raves from the crowd. These were made out of some very (very) black bananas that really needed using. I hate food waste, so this is a very common recipe around here. I doubled the batch today and added chocolate chips to the pan on the left as per Nicholas’ request. Do use butter, they’re worth it 🙂 I’ve been browsing other muffin recipes on Pinterest lately – so many to try!
Caroline’s Banana Muffins
- 1/2 cup butter
- 1 cup white sugar
- 1 large egg, beaten
- 4 extra ripe bananas, mashed
- 1 and 1/2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp vanilla
- 1/2 tsp. ground nutmeg
- 1/2 tsp salt
Cream the butter and sugar together. Add the egg, banana and vanilla and mix well. Mix the dry ingredients together and add to the mix.
Bake at 350 degrees for approx 35 min – start checking after 25 min and when they are golden brown and toothpick comes out cleanly from the centre, they’re done. Check a few though, because sometimes you’ll hit a moist part of banana and the toothpick will lie 🙂 Mine usually take 35 minutes.
Makes 12 large muffins
In other news, I finished the cream Irish Hiking scarf – Christmas present #1 complete. I seamed the edges together and turned it into an infinity scarf.