Banana (Bread) Muffins

I do love lazy Sundays… unfortunately today was not one of them, but I did at least find some time to do some baking.  It was also a good opportunity to use up some ripe bananas.

This recipe has been adapted from one of my favorite cookbooks: The Complete America’s Test Kitchen TV Show Cookbook.  I think the reason I appreciate this cookbook so much is (being the nerd that I am), I love the commentary they include on some of the science of cooking.  That, and because pretty much every recipe I’ve tried so far from the book has been perfect.

So why ‘adapt’ it if it was already perfect?  Because I’m always looking for ways to make things a little bit healthier.  In this case, I replaced white all-purpose flour with whole wheat, which I think adds a nice texture.  I also decreased the sugar in the recipe.

PREP TIME: 15 min    COOK TIME: 30 min    TOTAL TIME: 45 min   YIELD: 8

Ingredients:

• 4 ripe bananas, mashed well
• 1/4 cup plain yogurt
• 2 eggs, lightly beaten
• 1/2 cup non-hydrogenated margarine (melted and cooled)
• 1 tsp vanilla extract
• 1/4 cup honey
• 1/4 cup sugar
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt

1. Preheat the oven 350 degrees. Grease muffin tin (I used a large-sized muffin pan, which made 8) OR 9 by 5 inch loaf pan.
2. Mix the mashed bananas, yogurt, eggs, margarine, and vanilla together in a medium bowl. Add in sugar and honey and mix.
3. Whisk together flour, baking soda, and salt. Lightly fold this into the banana mixture until just combined and the batter looks thick and chunky. Pour into muffin pans (OR loaf pan).
4. Bake until golden brown and a toothpick inserted in the center comes out clean. For large muffins, this took 30 minutes. For a loaf, this should take 55 minutes. Cool and serve warm or at room temperature.