I try to avoid buying packaged pastry and muffins from most stores regardless of how good they taste because I don’t know what 50% of the listed ingredients are. Luckily I have some easy pastry recipes I rely on when my children craves for them. When we have overripe bananas at home, my go to recipes are Banana Muffins or Banana Bread.
Ever since my children started to eat solids, we always have some bananas in our kitchen. It’s usually one of their favorite snacks and it’s healthy too! But once in a while my children would go through “no more banana” stage, and it always happens all the sudden without any warnings. Luckily, I know they will always eat banana muffins or banana bread so I don’t have to end up eating all the bananas myself.
Unlike other ordinary banana muffins I bake, this banana muffin recipe is a little special.
Instead of adding mashed banana in the batter, I caramelize sugar first and coat the banana with it before adding to the batter. Yes it’s an extra step, but believe me it’s totally worth it.
Then lightly swirl the Nutella into the batter… This is totally optional. The banana muffins just look more appetizing with additional texture and colors but you can also put a thin slice of banana on top for decoration instead.
I still recommend the caramelized banana though! 😉 Other snacks I make with banana include Frozen Chocolate Covered Banana treats, they are refreshing and delightful during hot weather.
By the way, I have a quick update for you.
For December, I donated to Samaritan’s Purse “International Emergency Relief Projects (013310).”
For January, I donated to Samaritan’s Purse “Clean Water Projects (13659).”
If you know a good charity that I should donate (I’m looking for charities that benefit people worldwide), please kindly let me know. Otherwise, I will continue to donate to Samaritan’s Purse based on the positive reviews I’ve found online. Thank you for reading, everyone! Enjoy your day!
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- 1½ cup (240 g) all-purpose flour
- 1½ tsp. baking powder
- 2 medium (11 oz, 300 g) overripe bananas
- ⅓ cup (70 g) granulated sugar for caramelizing bananas
- 3 Tbsp. water
- ¾ cup (170 g, 12 Tbsp.) unsalted butter, at room temperature
- ⅔ cup (140 g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120 g) milk, at room temperature
- 1 tsp. vanilla extract
- 6 tsp. Nutella (optional)
- Preheat oven to 350F. Lightly spray muffin tin with non-stick cooking spray or line with cupcake liners.
- Sift flour and baking powder and cut bananas into thin slices.
- To make caramel, cook sugar and water over medium heat in a small saucepan. Gently tilt the pan off the heat to distribute color evenly as the sugar caramelizes.
- When the mixture turns into a nice amber color, immediately add sliced bananas and coat with caramel and turn off the heat.
- In the bowl of the electric mixer, beat the butter on medium-high speed until soft. Then add sugar and mix until creamy and fluffy.
- Whisk the eggs in a bowl, stir into the batter and blend well.
- Add half of the flour to the batter and mix well. Then stir in half of the milk. Add the rest of flour and mix, and finally stir in the rest of milk. Mix well to combine.
- Add vanilla extract and fold in banana just until combined.
- Spoon muffin batter into muffin tin ¾ full. If you like, top each muffin with ½ tsp. of Nutella and use a skewer or chopstick to swirl it into the batter.
- Bake muffins at 350F for about 25 minutes, or until a skewer insered in center comes out clean. Serve warm or let cool and store in an airtight container until ready to serve.