I like small bananas and buy them in large quantities, when I can find them. Sometimes, the quantities are too large, and I need to do something inahurry with them.
If I’d had some cloves on hand, I would have tried my hand at these banana cookies. Instead, I had to rely on that old stand-by: banana bread. I started with this recipe from SimplyRecipes.com and altered a teensy bit (my changes shown in parentheses):
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar (I used 1/2 cup)
1 egg, beaten (I used EnerG Egg Replacement*)
1 teaspoon vanilla
1 Tbsp espresso or strong coffee (optional- I opted out)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour (I used unbleached, unenriched white flour)
1 cup chopped walnuts (toasted or raw)
No need for a mixer with this recipe.
1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2 Mix in the sugar, egg, espresso and vanilla.
3 Sprinkle the baking soda and salt over the mixture and mix in.
4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.
Makes 12 muffins.
I chose to bake six cupcake-sized muffins and 12 mini-muffins. That left the equivalent of a very small muffin in the bowl. Well,what was I supposed to do, leave it there? Throw it out? ::shudder:: No problems eating it, because of the EnerG Egg Replacer. Y’all know I have no arguments with using eggs, but I’m thinking for baking and other batter-ish things, I’ll use the EnerG. Plus, my friend who doesn’t eat eggs can have some of these muffins.
If my calculations are correct, the larger muffins would come out at about 200 calories each, which would make the mini-muffins a rich 100-calorie snack.
There’s a definite taste difference in the larger muffins. As you can see in the photo, they could have used a tad more cooking time to brown a bit more. Or maybe I should have turned the pan? They’re also missing a little bit of…sweetness, I think. If I make the larger muffins again, I’ll probably toss in a few mini-chocolate chips or maybe use some nonfat powdered milk to replace that missing 1/4 cup of sugar and to add a little protein.
The mini-muffins were just about perfect. For fun, I might use a toothpick to poke 3 or 4 mini-chocolate chips in each cup, but they’re fine just as they are.
Another consideration for next time is replacing at least part of the butter with canola oil.
Much better than the PB2 Chocolate Chip Bread (most of which is still in my freezer), although that may have been a measuring error on my part. Really good for my 2nd attempt at “from-scratch” baking.
Now, if you’ll excuse me, I have muffins to package.