Banana bread was almost a staple in our house when I was growing up. It was always around, I think mainly because it was a simple way for my mom to use up those bananas that had turned black in the fruit bowl–mash those squishy things up and add a little flour and sugar and a few others ingredients and voila, like magic, you’ve got a yummy bread that can be used in so many ways. I know you’ve had it plain or with butter or cream cheese, and probably with peanut butter smeared on top or between two slices–but ever tried it toasted in the morning? or grilled with a little ice cream and chocolate sauce on top for a late-night dessert? Like I said–it was almost a staple in our house: we dreamed up all sorts of inventive uses for it.
But we never turned it into muffins. What an ingenious idea–ready-made single serving portions that you don’t have to slice or cover in plastic wrap: just pop one in your mouth or drop it in the lunchbox and GO! (But take an extra along for the friend sitting across the lunch table or the neighbor you’ve been wanting to meet that just happens to stop by the park bench while you’re having a snack of these perfect eat-on-the-go muffins!)
It’s little wonder that Becca makes banana bread during a moment of domestic tranquility in her relationship with Zach–must’ve been a staple in her upbringing as well. Take a look or a listen to Becca’s Book, Serial #8 and see how banana bread fits into this unfolding romance!
Banana Bread Muffins
1/2 cup mashed banana (about 1 large banana)
1/2 cup granulated sugar
5 Tablespoons vegetable oil
1 egg yolk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Preheat oven to 325 degrees. Line 6 muffin cups with liners or spray with nonstick cooking spray. Set aside.
In a large bowl, mix together the mashed banana, granulated sugar, oil, egg yolk, and vanilla extract. Make sure ingredients are well incorporated. Add the flour, salt, baking soda, and cinnamon to the mashed banana mixture. Slowly mix the dry ingredients into the wet ingredients until just combined, careful not to over mix the batter.
Fill the muffin cups about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 10 minutes before removing to a wire rack to cool completely.
Makes 6 muffins.
Becca’s Book, Serial #8, audio © Jeffrey Anderson
Becca’s Book, Serial #8, text © Jeffrey Anderson