Banana Muffins and Honey Bananas Topping
These little things are really not supposed to be muffins but rather banana bread. Anybody who knows me also knows that I love things that should not be what they are intented to be. I like to twist and divert, although never to the point of creating a diplomatic incident!
I have made this recipe so many times to use up over ripe bananas that I don’t need to open the cookbook anymore. I thought that for the sole purpose of practicing my photography, the batter could be turned into little cakes and decorated for a nice photo shoot.
I also have to confess that with my family still visiting, my recipes have to remain simple and easy to assemble because we do a lot of sightseeing and shopping. However, I would not want to make you miss your weekly episode of the "Banana Post"!This original recipe comes from Cooking Light and is quite easy and light, but full of flavor. I adapted it by adding some rum and replacing the milk with buttermilk. I sometimes add nuts or coconut, sometimes mini chocolate chips.
Banana Bread and Honey Banana Topping, adapted from Cooking Light:
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup buttermilk
1/4 cup low-fat sour cream
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350°. Line muffin pan with cupcake liners and spray with cooking spray.
Combine sugar and butter in a bowl; beat at medium speed of a mixer until well-blended. Add banana, milk, sour cream, and egg whites; beat well, and set aside.
Combine flour, baking soda, and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
Divide evenly among the muffin tins and bake for 20-25 minutes.
For the Honey Banana Topping:
Slice 3 bananas. Melt 1 TB butter in a large saute pan and saute the bananas until they start to get some color. Add 1/4 to 1/2 cup of good honey. Remove the bananas and let the honey reduce some. Divide the banana slices on top of the muffins and drizzle with the honey.
I probably won’t be around much this weekend as we are going down to Savannah to play tourists and stroll around town. No visit planned to see Paula Deen, but I am definetely going by the Back In The Day Bakery to see Cheryl. Yeah!!
Sophie François October 7, 2006 um 6:26 am
Mmmmmm… they are so cute and looking so delicious !
Fabienne October 7, 2006 um 7:41 am
Sophie a déjà tout dit, sauf qu’en plus, ils sont diet…
Moi aussi j’adore utiliser du lait fermenté et notamment du lait Ribot …
Your photos ares amazing !
Anonymous October 7, 2006 um 3:13 pm
Nothing wrong with simple and easy! I wish I could have had one of these with my morning coffee!
Brilynn October 7, 2006 um 9:29 pm
Those look too good to be easy!
Anonymous October 7, 2006 um 10:00 pm
What a fun idea to add the topping.
Lis October 8, 2006 um 11:57 am
These look wonderful.. I’m a huge banana lover and I am always tickled to find new recipes using them, thank you! I really love the honeyed bananas on top.. brilliant!
Anonymous October 8, 2006 um 8:42 pm
Griff and I really enjoyed meeting you and Bill. Thanks so much for taking the time to stop by the bakery. Next time we have to have a longer visit. Dinner at Elizabeth’s perhaps?
Helene October 9, 2006 um 1:52 am
Sophie: thank you for your visit. They are very good, even a couple of days after.
Fabienne: j’ai hate de venir a Paris a Noel!
Yvonne: how many should I send your way?!
Brilynn: really, there is not much to them, and they are good.
Peabody: I can be trusted to tuen a light dessert into a sweeter one!
Lis: it’s funny how creative one gets when faced with too much of something.
Cheryl: what a dekight it was to meet you and Griff. We are already making plans for a longer visit and Bill promises to bring his trombone!