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BANANA MUFFIN

 

For the best banana flavor, make sure to use very ripe bananas. Their peels should be covered with dark brown, if not black speckles. If the bananas are not ripe enough, these will taste no better than cocoa potato muffins.

Preheat oven to 350 F

Make 24 standard muffins

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

3 medium bananas, peeled and mashed wit a fork to makeĀ  1 1/2 cups

1/2 cup sour cream

1 1/2 sticks unsalted butter,softened

1 cup granulated sugar

1/2 cup light brown sugar

3 large eggs

Combine the flour,baking soda,and salt in a mixing bowl and stir well to mix

In a separate bowl,stir together the mashed bananas and sour cream; set aside.

Combine the butter,sugar, and brown sugar, and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed and a little lightened in color, about 1 minute. Beat in the eggs one at a time, beating smooth after each addition.

Decrease the mixer speed to low and beat in the 1/2 the flour mixture.

stop the mixer and use a large spatula to scrape down the bowl and beater.

Beat in the banana mixture.

After the batter has absorbed the banana mixture,beat in the remaining flour mixture. Stop and scrape down the bowl and batter again

Decrease the mixer speed to low and beat in the 1/2 the flour mixture.
stop the mixer and use a large spatula to scrape down the bowl and beater.


Divide batter equally to the muffin pans and bake the muffins until they are well risen and feel firm to the touch, about 30 minutes

Perfect for breakfast or brunch or any time of the day and night..

CRUMB TOPPING

1 cup all purpose flour

1/2 tsp baking powder

1/4 tsp ground cinnamon

3/4 stick unsalted butter

Combine the flour,baking powder, and cinnamon in a medium mixing bowl and stir well to mix. Melt the butter in a small pan. Remove from the heat, then add the brown sugar to the pan of melted butter and use a small heatproof rubber spatula to stir them together. Scrape the butter and sugar mixture into the flour mixture, stirring it in until the flour is evenly moisened.

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