Those bananas sitting in my fruit basket were turning darker every passing minute in this heat….and yes, I had wrapped the bunch head with cling wrap…but it won’t work with the soaring temperatures! Sigh!! 😔
Where do these overripe bananas end up usually..in the BIN. Yes…they do, don’t pretend otherwise. We’ve all done that….though we promise ever to do it again out of the guilt over wasted food, we still do! Else, banana milkshake happens…well that’s very common and usually better for kids…too many calories for my hubby & me😝
In the past too, I’ve shared a couple of recipes to finish off these overripe bananas. Being summers almost everywhere, you can try my 2 Ingredient Banana Ice Cream. It’s so yummy and gets done in a breeze…😛slllluurrppp! Or if you are willing to bake something vegan, try these awesome Butterscotch flavoured Banana Breakfast Bars which uses wholewheat flour.
So thought of making an Old Fashioned Banana Bread or Banana Muffin. The beast thing is one recipe takes care of both options!
Look at that texture….perfectly moist, crumbly and absolutely melt in the mouth. That’s why I love a Banana Bread so much, it’s easy to make and easier to eat 😛 This too happens to be great for a grab-and-go breakfast.
Before we go on to the recipe, here are a few pointers to keep in mind when baking a Banana Bread/ Muffins- make sure that the bananas are really overripe. They must be literally falling apart if handled roughly. If they are even slightly firm, they won’t blend well with the batter and the resulting bread/ muffins will lack the actual flavour of bananas and could turn out very dry too. Make sure you don’t over mix the batter and do not let it sit for too long once it’s ready.
Most importantly, know your oven well. As every oven works slightly differently, you need to understand the temperature best suited to bake the bread/ muffin well. They may turn dry if over baked. They could easily remain uncooked from the centre and turn brown on the top and bottom if baked at a very high temperature. The recipe below will say the temperature that works best for my oven.
If you don’t have cupcake liners ready…it’s not an issue. As you see here, in the pictures, I didn’t have any liners too…ran out of the ones I usually use so I improvised…something I had seen on Pinterest. Just use parchment/ butter paper and cut out large squares, they need not be absolutely perfect. Line your muffin tray with these squares and spoon in the batter as usual. They look really rustic…and get the job done!
Oh, by the way… I made a ring cake along with a few muffins…why?! Don’t ask me that…I simply felt like it..🤗
Yield: one small ring cake and 8-9 medium sized muffins.
Equipment: a large mixing bowl, potato masher, a wired whisk, a cooling rack, cake mould (ring or round/ square), muffin tray, measuring cups/ spoons.
3 nos. overripe bananas
1/4 cup unsalted butter
1/2 cup Demerara sugar (brown sugar)
3/4 cup castor sugar
1 tsp vanilla essence/ extract
1 pinch nutmeg pwd (optional)
1 nos egg
1/4 cup milk
1 tsp baking powder
2 cups APF (Maida)
if you like, you can add Choco chips/ blueberries/ raisins/ pecans/ walnuts, etc as per your preference.
Line your muffin tray with the liners. Grease and dust your cake mould if making a bread. Set them aside. Preheat the oven @180’c for 10 mins.
Mash bananas using the potato masher in a large bowl. Add the softened butter & milk to it. Whisk it well, add the egg, nutmeg pwd, both the sugars & vanilla extract and whisk once again until the sugar is dissolved. Took me about 5-6 mins.
Next, add the baking powder & APF (you can sieve these once seperately before mixing with the batter). Fold them with the wet ingredients. But do not over mix.
Fill the muffin tray with the batter and or the cake mould as shown below.
Bake the muffins at 170’c for approximately 20-22 mins. If baking a bread, then bake it at 170’c for approximately 30-35 mins or a skewer entered in the center of the bread comes out clean or with a few moist crumbs. If not, then bake for a further 5-7 mins @160’c. (Refer the pointers given above).
Once done, cool them on the cooling rack for 15-20 mins before you unmould the bread. This bread / these muffins keep well for 2-3 days in an airtight container.
Happy Baking folks!!
Adapted from All She Cooks.