I baked a banana cake once, long, long ago. The recipe was complicated, required a lot of ingredients, and the result was mediocre. I swore off banana cakes for years since then, until I found this recipe. This recipe is so unbelievably and easy the result was great! Fluffy, moist and light, exactly the kind of banana cake texture that I like. I am sure muffins and cakes are two different thing altogether, but nonetheless, this recipe is a keeper. I sprinkled some chocolate chips on top because everything taste better with chocolate. This muffins is best made when bananas are abundant. I deliberately added more bananas than the recipe required and they turn out even nicer and full of aromatic banana flavour.
Recipe for Bananalicious Banana Muffins
3 large bananas or 5-6 medium bananas
175 grams (3/4 cup) white sugar
70 grams (1/3 cup) butter, melted (or 1/3 cup corn oil)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
150 grams (1 1/2 cups) all-purpose flour
60 grams (1/2 cup) walnuts, chopped (optional)
50 grams (1/3 cup) chocolate chips (optional
Baking Temperature: 190C/375F
Baking Time: 20 minutes
- Mash bananas.
- Add sugar, slightly beaten egg and vegetable oil or melted butter.
- Sift together the dry ingredients and add into the wet ingredients.
- Fill batter into greased muffin tray with mixture and bake for 20 minutes in a 190C/375F degrees oven
I want to try it. Bake bake! :P
Yeah, failsafe! You wanna try eat or bake? o.OReplyDelete
bake later. I wan eat.ReplyDelete
Очень интересно! Судя по некоторым откликам ....ReplyDelete
[...] persimmons lingers in the baked good, and the texture of the muffins is very similar to the banana muffins that I’ve experimented with earlier. Spongy, airy and lots of dominant fruit flavour. [...]ReplyDelete