We can never seem to keep bananas in our house these days! I used to have a freezer full of overripe bananas for making banana bread and now I'm hard pressed to see even a freckle on one before they're all eaten up! In hopes of making banana bread, I buy 20 at a time and still...no luck! They are one of Sydney's favourite foods and the rest of us are pretty fond of them too, plus there's all that delicious banana ice cream I've been making lately....
On the odd occasion when I do have an overripe banana or two, a recipe that I like to make for Sydney are these super easy mini banana muffins. They are healthy and delicious and literally take about 10 minutes to make. They also have a very simple banana flavour, so kids love them! All you have to do is invest in a mini muffin tin, if you don't have one, and once you have one, you will find a million other recipes for appys, tarts, muffins etc. that you can make using it! If you don't have one, I've included baking instructions for regular sized muffins.
Here's the recipe:
1.5 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted
1/4 tsp cinnamon
1/2 tsp vanilla
Preheat oven to 350 degrees. Coat muffin pan with non-stick spray or use cupcake liners. Sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, combine bananas, sugar, egg, melted butter, cinnamon and vanilla. Add flour mixture and beat until smooth. Scoop into muffin pans.
Bake in preheated oven, 13-15 minutes for mini muffins, 25-30 minutes for regular sized. Muffins will spring back lightly to tough and be browned on top when done. Makes 24 mini muffins or 12 regulars.
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