It is all or nothing in our house. Either every single banana is eaten, or I have 5-6 super ripe bananas sitting on the counter. I love finding recipes that require at least 5 ripe bananas! This recipe is from Martha Stewart Baby. The banana slice baked on top is fun.
- 4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
- 1 cup packed light-brown sugar
- 1/2 cup canola oil
- 1 large egg
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream (or Greek yogurt)
- 1 tablespoon pure vanilla extract
- Preheat oven to 350 degrees. Spray muffin pan with non-stick spray, or line with paper liners.
- Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth.
- Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth.
- Add sour cream (Greek yogurt) and vanilla; beat until combined.
- Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin.
- Bake until tester inserted into center comes out clean, about 20 minutes for regular muffins in a convection oven, or about 25 minutes for regular muffins and 20 for mini in a standard oven, rotating pan halfway through.
- Transfer to wire rack to cool. Store, covered, at room temperature.
Yield: Makes 18 standard muffins.