The kids and I bake every Saturday morning. It’s really a tradition in our house. Stephen is at work, and we made something yummy that we hope will last into the week. (It seldom does.) Most weekends we make muffins or a bread. Sometimes we make a more elaborate dessert, but only if we have someone to share it with. The last thing we need around here is a layer cake just asking to be eaten. We love to try new recipes, but we have a few standbys too. Especially banana bread or muffins, as sometimes the bananas go soft or over-ripe before we can get to them. These muffins come from an old recipe in my recipe book. I have no idea where I got it, I transposed it a decade ago. I had not used it in a while, and tried it this week- and I have to say this is my all time favorite banana muffin recipe. All time. Favorite.Ever.
These muffins come together in no time flat. It’s basically a one bowl recipe. Which I love.
In a large bowl mix together the oil, sugar, eggs, vanilla, and bananas. You can do it by hand or in the mixer. How I do it depends on my mood. Sometimes I am a back to basics kind of girl. I actually always hand whip cream these days- it just taste so much better. In a sifter mix the flour with the baking soda, powder, and salt. Sift the dry into the wet. Do not overmix. Add in the chocolate chips or nuts, if you are using. Scoop into a muffin tin that is greased, or has a paper liner. Bake for 20 minutes or until a tester comes out clean. Let them rest for 5 minutes before turning out to cool.
- ½ cup oil (sunflower or grapeseed)
- ¾ cup brown sugar
- 2 eggs
- 3 ripe bananas
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extrace
- ½ cup nuts or chocolate chips (optional)
- Preheat oven to 350º.
- In a large bowl mix together the oil, sugar, eggs, bananas and vanilla.
- In a sifter mix the flour, baking soda, baking powder and salt.
- Sift the dry into the wet and combine until just incorporated.
- Fold in the nuts or chocolate chips.
- Scoop into a prepared muffin tin.
- Bake for 20 minutes, or until a tester comes out clean.
- Cool 5 minutes in the pan, then turn out to cool.