One teacher...One Kitchen: Not Just For Monkeys

Do you see these?

Do not be afraid. They are supposed to look this way.

I am sure you are used to them looking like this....

But if this is the case then you are missing out on the glory that is....FROZEN BANANAS!

What glory am I talking about? Well, this glory...

Amazing to look at and even better to eat. Banana muffins are a new favorite of mine and of our neighborhood. We also have another fan of them in our home...

Annie Belle ate 9 of them right off the counter last night. This post is actually pictures of my second batch. She's cute, but she's sneaky!

Start by preheating your oven to 350 degrees and then start gathering your ingredients.

Here is what you will need:

The Liquids...

4 (1 1/2 to 2 pounds) ripe bananas from your freezer...defrosted

1 cup packed light-brown sugar

1/2 cup canola oil

1 large egg

1/2 cup sour cream

1 tablespoon pure vanilla extract

The Dry...

1 cup all-purpose flour

1 cup cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

If you do not have cake flour then you can use only all-purpose flour. I tried it with whole wheat flour and they were yummy, but a little too dense for me. I cannot use light sour cream but my neighbor uses it and says her recipes turn out fine. You can also substitute Greek yogurt.

Step one:
Add your bananas to your mixer and then mix on low speed until they are nice and mushy.

I know it looks gross but it gets better. I promise.

Step two:
Add all of the liquid ingredients and mix until combined and then stop the mixer.

I know...still unattractive.

Step three:
Add all of the dry ingredients to a separate bowl and then whisk them together until combined.

Step four:
Add your dry ingredients in three equal parts.
Add...

Mix until just combined....

Add...

Mix until just combined...

Add....

Mix until completely combined..

Magical looking...isn't it? Well, magical and sideways.

After you remove the bowl from the mixer, use your trusty spatula to mix the batter one last time to make sure there are no dry ingredients hanging out at the bottom.
Step five:
Spray two muffin tins with baking spray or add baking paper cups. Mine are a non-dye and no bleach added variety due to allergies. You should choose something that is pretty.

Step six:
Portion the mixture into the muffin tin using this lovely kitchen utensil...

It's not just for ice cream anymore!

Step seven:
Put those lovely things into the oven and bake for 25 minutes.

This will make approximately 24 muffins, but only if you fill the muffin cups halfway. I never do that. I want them large and fluffy.
Step eight:
Remove them and place the tins onto a cooling rack. After ten minutes you can remove the muffins completely and place them directly on the rack.