Thursday, May 21, 2009

Banana Crunch Bread/Muffins!

I made this batter to make banana bread to send to kyle on the ship. I had a lot of extra so I made some muffins to take to work. They were very well recieved.

Great recipe for banana bread if you like cocconut and nuts.
I encourage you guys to give it a try!

Banana Crunch Muffins
(adapted from the Barefoot Contessa )

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ pound unsalted butter, melted and cooled
2 extra-large eggs
¾ cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola or shredded coconut (optional)

Preheat oven to 350 degrees.
Line 18 large muffin cups with paper liners.

Sift the flour, sugar, banking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t over mix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired.

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

If baked as a bread: batter is enough for two pans. Bake for 45 – 50 minutes.


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