Banana Nut Muffins
Sometimes you have to stick to the basics…. Ripe bananas, flour, sugar, vanilla, and voila…the perfect vessel to Coconut Honey Curd.
The recipe is one I use all the time, but I have tweaked it on numerous occasions to include fruits such as peaches, nectarines, pears and other fruits starting to look wrinkly on the fruit bowl. You can make loaves, squares or muffins, and different extracts can be used instead of vanilla (almond and pear, orange blossom and peach,…)
Here is the recipe from Cooking Light for the loaf version:
Mom’s Banana Bread, adapted from CL
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup skim milk
1/4 cup low-fat sour cream
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking soda1
/2 teaspoon salt
Preheat oven to 350°.
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.
Spoon batter into 4 (5 x 2 1/2-inch) miniature loaf pans coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes on a wire rack; remove from pans. Let cool completely on wire racks.
My variations this time: I used 1/2 cup of buttermilk instead of the milk and sour cream and added 1/2 cup of toasted walnut to the batter.
As soon as they came out of the oven I dipped them in melted butter and powdered sugar.
Note: can’t seem to load a picture tonight, sorry.