For those of you who know my other blog ( http://www.ladygretchen.com ) I recently published my very own Banana Muffin Recipe. I learnt this recipe from my dad (which is originally a Banana Bread Recipe baked in a bread loaf baking tin) and have used his exact recipe for years. Only over the last few years or so, I have tried other Banana Bread Recipes that I have seen online and none of them ever came close to the one my dad uses.
This year though, I wanted to try and make the recipe my own: I wanted to make it less sweet and also add a bit of crunch to it.
I had made several changes to the original recipe and after quite a few tries, I was finally happy with the result. Happy enough to make it public on the blog. So without further delay, here is my version to an oldie...
Zee's Banana Bread (or Muffin) Recipe:
- 5 overripe bananas
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 1 large egg, lightly beaten
- 1tsp pure vanilla extra / use the seeds of half a vanilla bean
- 1tsp baking soda (bicarbonate of soda)
- 1tsp baking powder
- Pinch of salt
- 1 cup all purpose flour
- 1/2 cup spelt flour
- 1/4 cup flax seed meal
- 1/2 cup crushed walnuts
- Preheat oven to 180º and prepare your Baking tin: Muffin tin / Mini Muffin tin / Bread Loaf tin / Round Cake tin - I usually use cupcake liners in my muffin tins. When using the loaf tin or cake tin, I spread butter on sides and bottom of the pan and line with parchment paper
- In a large bowl, mash peeled bananas until no more large pieces are visible
- With a wooden spoon, mix in the melted butter, until just combined
- Add the sugar, lightly-beaten egg and vanilla and mix together
- Sprinkle baking soda, baking powder and salt over the mixture
- Now sift the all purpose and spelt flours into the mixture and gently mix in
- Lastly, fold in the flax seed meal and crushed walnuts - do not over-mix
- For muffins: fill the cups 2/3 - I use an ice-cream scoop to ensure equal portions. For Banana Bread or cake: pour entire mixture into the baking tin
- Bake as per the timings below, but always check by pushing a toothpick into the middle of your muffin / cake / loaf. If it comes out clean, it is finished. If it comes out with wet batter, let bake longer
- When done, allow to cool on a cooling rack. Remove muffins from tin after 5 minutes and allow to cool further. Remove loaf or cake from tin after 10 minutes and allow to completely cool on the rack
- Mini Muffins: 12.15 minutes
- Normal Muffins: 20-25 minutes
- Bread / Loaf / Cake: 1 hour
These muffins will stay fresh for up to 4 days, kept in an airtight container. You could also freeze these and just take them out to defrost overnight. But seriously, they are far too delicious to not just finish them immediately. Enjoy for breakfast on the run; mid-morning tea break; lunch while running errands; afternoon coffee and snack or for couch cuddle time with your SO.
So there you have it. I hope you guys are not throwing away those ripe bananas. There is so much you can do with them, including freezing them for smoothies (which I do all the time too).
What do you guys do with over-ripe bananas? Are there any other baking items or desserts that you have made that you would recommend? I'd love to hear your ideas.
Till next time! Happy Baking!