So I’ve been on the hunt for the perfect banana recipe – banana bread or banana muffins, I’m not picky. I’m always buying bananas, in an effort to get my 5 a day, but they keep ripening too fast!
Richard thinks I’m crazy, but when a banana has more than a few spots, I sort of lose interest in eating it. I like my bananas more on the green side. Speaking of which, when I was in Nepal, they had the best bananas (and they were always super green)!! As the food in the orphanage I worked in was dal bhat twice a day (gets a bit monotonous) the piece of fruit as dessert each evening was most enjoyable. And one of the best fruits I found, was the humble banana! It might have been the lack of variety in my diet, but those bananas were like the equivalent of candy over there.
I’ll eat the ones on the right, but the other ones are only good for baking IMHO
So in an effort not to waste my spotted bananas, I’ve been baking with them! Unfortunately, lots of the recipes just aren’t quite as good as I’m hoping for. I want something decidedly more-ish, but kept ending up with dry or bland, and certainly not banana-y enough. Like all my made up words there?
After all those failed attempts (okay, two), I decided to rework a banana muffins recipe that I had. I could vaguely remember a good recipe from an old job that I had loved, and used it to alter my current one. I increased the banana amount considerably, added some chopped chocolate, and a bit of cinnamon. It’s still not quite perfect yet, but good enough to share.
One thing that they did at my old job that I loved, was adding banana chips on top of their muffins. It always looked so cute! I tried using fresh banana slices, which were okay, but they prevented the crust from baking properly underneath the slice, and of course they turned brown over time.
After that I decided to try making homemade banana chips – crunchy like the fried ones you buy in the store – but healthier. I found some images and recipes on Pinterest, showing banana chips just like the fried ones! …but they were all lies! The recipes I found simply dehydrated them without turning them crunchy, and again… they turned brown. I ended up just using some store bought ones instead.
So here it is, the best banana muffin recipe I have found so far. If you have one you think is better, please let me know! Otherwise, I’ll keep experimenting…
- 500g incredibly ripe bananas (roast them if they are unripe)
- 230ml vegetable oil
- 125g brown sugar
- 125g sugar
- 3 eggs
- 1 tbsp vanilla extract (or bean paste)
- 400g all-purpose flour
- 20g baking powder
- 1 tsp salt
- 1 tsp cinnamon
- pinch nutmeg
- 150g chocolate (chopped)
- Preheat oven to 175°C (350°F). Line muffin tins with paper cases (17 if normal sized, 13 if larger tulip cases).
- Chop the chocolate into small pieces (if you're lazy like me, use a food processor).
- In a large bowl, mash up the bananas along with the sugars, oil, eggs, and vanilla.
- In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Mix together the wet and the dry, then stir in the chocolate. Make sure not to overmix the batter.
- Spoon the mixture into the paper cases until 3/4 full. Top each muffin with a banana chip.
- Bake in the preheated oven for 25-30 minutes. The muffins are done when they are lightly golden on top, and a toothpick comes out clean.
Feel free to make these without roasting the bananas if you're short on time, but I think roasting them brings out the flavor and makes them sweeter.