Monday, March 30, 2009

Chocolate banana muffins

Many people would dash off the morning without breakfast and yet manage to sit with family during holidays to savor over a warm muffin and linger over an aromatic cup of coffee. This simple muffin recipe is quick to make, leaving ample time to savor every special ocassions.

1/4 cup unsalted butter, melted, plus more for pan
3 very ripe small bananas, peeled
1 1/2 teaspoons pure vanilla extract
3 large eggs
3/4 cup buttermilk
1 1/2 cup all-purpose flour
1 cup plus 2 tablespoons sugar
3/4 cup Dutch-process cocoa powder, sifted
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

  • Preheat oven to 375 164°F. Butter muffin pan; set aside. Break bananas into large chunks. Place in a bowl of a food processor; add vanilla, and process until smooth. Transfer to a medium mixing bowl; whisk in butter, eggs, and buttermilk until just combined. Be careful not to overmix. set aside.
  • In another medium mixing bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Using a wooden spoon stir in banana mixture until just combined.
  • Spoon batter into prepared pan, filling cups almost to the top. Bake for 20-30 minutes or until a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool.


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