In addition to making that salad yesterday, I had an urge to make something banana as well. It was actually less of an "urge" and more of a need to get rid of the rotting bananas on the counter! There is a, ahem, banana overbuying problem in this house. Someone gets excited when they go to the fruit stand and the guy cuts them off the stem for him. Anyway, I guess if it results in banana muffins it's not all bad...
I adapted this recipe from Martha, but I put marscapone in it which I think is super fun. I almost put some peaches in them, but that would have meant I wouldn't have been be able to eat the peaches all by themselves and that was not an option.
Makes 12 Muffins or 36 Minimuffins
- 4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
- 1 cup packed light-brown sugar
- 1/2 cup canola oil
- 1 large egg
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup marscapone cheese
- 1 tablespoon pure vanilla extract
- Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
- Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
- Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.