Friday, August 24, 2012

Supermom's Banana Muffin Recipe

The years have passed too quickly and our little girls are now grown women.  Memories of silly and wonderful everyday moments comfort this empty-nester Momma.  Something that recently came to mind involves, of all things, the humble banana muffin.  During a sleepover at our house, hungry teens put a serious hurt on a fresh platter of banana muffins during their midnight snack attack.  Yummy because they're made-from-scratch, Danni dubbed me 'Supermom' after tasting 'em.  Sure made me smile.  It made this old mom feel... well, super.  

Here's my recipe.  Enjoy!

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Supermom's Banana Muffins

In a large mixing bowl, combine:

    2 large over-ripened bananas; peeled, sliced and mashed with a fork until soft
    1 cup granulated sugar

Stir in:

    1/4 cup canola or vegetable oil
    1 large egg
    1/2 teaspoon real vanilla extract (never use imitation)

In another bowl, combine:

    1 1/4 cups unbleached all purpose flour (not self-rising; keep fluffy, do not pack down)
    1 1/4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon ground cinnamon    
    1/8 teaspoon kosher salt

Add dry ingredients to the banana mixture, stir gently for 15-20 seconds or until just blended.  Lumps are fine, so be careful to not over-mix the ingredients.  (PS: that's the secret to great brownies, along with reducing their baking time.)

Preheat oven to 350 degrees Fahrenheit.  Spray non-stick muffin pan with cooking spray.  Spoon batter into pan, filling the muffin cups approximately 3/4 full.

Bake for about 17 minutes or until the muffins' edges begin to crisp (note: oven times/temps do vary; adjust if needed).  Remove from oven and allow muffins to rest in pan for a few minutes, before transferring to wire racks to fully cool.  Yields 12 banana muffins.  Freezes well.

Recipe Courtesy Of

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