These are the most moist banana bread muffins that I have made to date. There is a perfect balance of ingredients so that the banana flavor jumps out at you. Instead of pulverizing the banana completely to a mash, I leave some bigger pieces in the batter so that every once in a while you will get a big bite of sweet and soft baked banana.
Ingredients:
1 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 c. brown sugar
2 Tbs. canola oil
5 Tbs. water
4 bananas, very ripe and mashed ( I actually use ones that I have frozen and thawed)
Preheat oven to 375 degrees. Sift together the flour, baking powder, baking soda and salt. In another bowl, mix the eggs, brown sugar, oil, water, and bananas together with a fork. Add the wet mixture to the dry and stir with a spatula until everything is combined well. Pour evenly into lined muffin tins with baking cups. Bake for 19-21 minutes. Let cool fully on a wire rack.
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