This recipe began as being the Best-Ever Banana Muffins – plus the name truly doesn’t disappoint. They are the muffins that taught me to be consider dropping everything, purchasing a stash of vintage floral aprons, acquiring a 50’s haircut, and opening a bakery… maybe I’ll still make it happen.
To shake things up a lttle bit (you realize, walk about the wild side), I once chosen to bake the batter like a loaf as an alternative to muffins. And, what did I get? The best banana bread ever!
Light and tender, never dense, this recipe produces muffins and loaves which are perfectly moist and stuffed with banana flavor. Add a couple of chocolate chips so we are entering a fresh sphere of banana deliciousness. You’ve really gotta check it out for yourself.
Some strategies for perfect quickbreads and muffins? Preheat preheat preheat. Your oven should absolutely be at the baking temperature once the batter hits the oven (this applies to any or all baking). Also, the batter should enter the oven immediately once the wet ingredients hit the dry. Both of these tips are based around the chemistry of baking powder – if it’s double-acting, it begins to work as soon which is moistened, nonetheless with heat. We want to work quickly and also the right heat permitting optimal rising – the effects will be fluffy and lightweight, as desired. Equally important, never over-mix. You want to stir gently, and simply until there aren’t any more flour patches. Over-mixing produces tough, dense muffins and loaves.
I usually have a stash of “very ripe” (read: brown, mushy, highly fragrant) bananas inside freezer, peeled, and broken in chunks and saved in a ziploc freezer bag. When the bag gets full, I make banana bread.
– 1 egg
– 2 cups mashed overripe banana (about 4 large)
– 1/2 cup butter, melted
– 1/4 cup milk
– 1 1/2 cups all-purpose flour
– 3/4 cup sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup chocolate chips (optional)
– 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. Prepare an 8 1/2- by 4 1/2-inch loaf pan by greasing it or lining it with parchment paper (allowing an overhang on sides). Beat egg, mashed banana and melted butter in the large bowl until thoroughly blended. Stir in milk.
Combine flour, sugar, baking powder, baking soda and salt. Add to banana mixture and stir until just moistened. Gently stir in chocolate chips, if using. Sprinkle walnuts ahead.
Bake for 55-65 minutes, until toothpick inserted to the center equates clean.