As far as family favorites go, banana bread has always taken first place. My mom first received this adored recipe from a family friend, and she asked me to try it. I did, not sure how eating bananas in a cake would turn out, but the result was fantastic, and since then, banana bread has been my mothers go-to recipe for everything (and I’m the one always making it for every occasion.) It’s been a while since I’ve made anything to do with bananas…mainly because the one of previous times I did, it was for my dad’s birthday, and the cake ended up being uncooked in the middle, which we found out after cutting it…oops. Just my luck, the same thing happened today. Almost the same. I didn’t realize the oven was on the rotisserie setting when I put the cake in, and that’s why the middle was uncooked. It was in and out of the oven for two hours, with me poking the middle with my toothpick, fork, and knife. I even had to take off the top layer to let the middle cook, because it would’ve burned had it been in the oven any longer! There was leftover batter, and me, not knowing that the oven was on rotisserie (I found that out an hour after the bread was done, once I checked the settings), decided that that leftover batter could not be used for another loaf, because I had probably mixed the wrong things and messed it up. So, I would have to either make mini muffins to avoid an uncooked middle like in the cake, or I’d have to throw the extra batter out. You can guess which one I decided, because that’s what today’s recipe is: Banana Bread Muffins!
Quote of the Day
“There is overwhelming evidence that the higher the level of self-esteem, the more likely one will be to treat others with respect, kindness, and generosity.” –Nathaniel Branden
Self esteem, aka self respect and confidence in your own worth, is one of your most critical assets. If you don’t value yourself, who will? It is the most basic saying, but many fail to remember: once you truly love yourself, you radiate kindness and happiness to those around you!
Word of the Day
Brusque (adj.): abrupt, dismissive (Her brusque manner offended the customers)
-2 cups whole wheat flour (or white flour)
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup olive oil (or any oil, or unsalted butter)
-6 tablespoons coconut sugar (or brown sugar)
-6 tablespoons cane sugar/xylitol (or white sugar)
-2 eggs using egg replacer (or 2 real eggs)
-5 overripe bananas, pureed
Preheat oven to 350. Mix the wet and dry ingredients in two separate bowls. Add the dry mix to the wet, and stir just enough to incorporate everything. Don’t overmix the batter! Pour into greased mini muffin trays, and bake. My mini oven took less than 15 minutes, but I’m not sure how long a regular oven would take, so bake until the tops of the muffins are golden brown, and a toothpick inserted in the center comes out clean. When they’re done, let cool for a half hour, and then remove from the pan. Store in an airtight container.
Makes: I think about 50 mini muffins. I’m not sure because I made a banana loaf with some of the batter, then used the rest for muffins.
Nutrition Facts (per one muffin if you make 50):
Fat: 2.2 g
Carbs: 8 g
Sodium: 31.2 g
Cholesterol: 0 mg
Fiber: 0.9 g
Sugar: 3.9 g
Protein: 0.7 g