We've let some bananas get away from us over the past few days, so I went a-googlin' for a banana bread recipe.
I ended up doing just a bit of combining, to come up with one recipe that only called for ingredients that we have on hand, but I didn't go too far out on a limb.
The recipe was for a loaf, but I decided to do muffins. This probably makes a dozen full-sized muffins, but I stretched it to 18, because I wanted them to be smaller.
This results in them being kind of cone-headed, rather than having that classic muffin-top thing going on.
I just pulled them out of the oven and havn't tried them yet, but if the batter that I tasted is any indication, they are going to be really good.
Banana Peanut Butter Muffins
Makes 1 dozen, or one loaf of bread.
4 extra-ripe medium bananas, peeled
(Ours hadn't quite gone 'round the bend yet, but were headed that way.)
1/3 c. chunky-style peanut butter
(I used smooth, because that's what we had, but chunky would probably be even better. Or add nuts. I had just finished off a can of honey-roasted peanuts, but if I'd had any left, I would have crunched some up and thrown them in.)
1/4 c. butter, softened
(As usual, I used the fake stuff.)
2 c. flour
1/2 c. sugar
(I used Splenda / brown sugar, because we don't have any of the regular stuff. Some of the recipes I looked at called for brown.)
1 tsp. baking soda
1/4 tsp. salt
(Oops. I forgot to put this in. I hope it's ok.)
(I added these on my own - a good shake of cinnamon, maybe 1/2 tsp and less allspice, maybe 1/4 tsp?)
- Slice bananas into blender or bowl. Puree or blend until smooth (1 1/4 to 1 1/2 cups).
- Beat peanut butter and butter until smooth. Beat in eggs, then bananas until blended.
- Combine dry ingredients; gradually beat into banana mixture until blended.
- Pour into greased 9 x 5 inch loaf pan or 12-count muffin tin.
- I sprinkled brown sugar on top before baking. I used the wierd "granulated, pourable" stuff (that I thought was a sugar substitute the other day) because I figured it would sprinkle better, but I think I'd use the regular next time, because it would probably melt and crstalize better.
- Bake in 350 degree oven until wooden pick inserted comes out clean. (About 50 minutes for a loaf or 20 - 35 minutes for muffins.
- Cool 10 minutes in pan. Turn onto wire rack to complete cooling.