Banana muffins may just be my favorite muffins. They never disaapoint. Even the worst banana muffin is still better than the average blueberry muffin. Did that make sense? You know when you’re starving so you go into your local Starbucks or Coffee Bean and you look at all the sad pastries sitting in the case, but then your stomach growls and you’re forced to choose one for hunger’s sake? They always disappoint me – too oily or dry or worse yet, stale and cold. But something about bananas in muffin form keep things springy and fresh even in those sad coffee shop pastry cases.

This banana muffin is my go to recipe. It is easy to whip up and never goes wrong. The resulting muffins are light and jam packed with juicy gooey bananas. There is a hint of coffee, a splash of rum and a big scoop of sour cream. Just be carefull, these muffins hot out of the oven are so fragrant and tasty you may just want to eat the whole dozen in one sitting. It really is the BEST banana muffin/bread recipe out there!

recipe below…

The Perfect Banana Muffins

(adapted from Chez Pim’s The Morning After Banana Bread)

3-4 very ripe bananas

1 egg, beaten

2 tablespoon sour cream or yogurt

1/3 cup melted butter

1 tablespoon of espresso granules

2 tablespoons of your favorite rum

1/2 granulated sugar

1/4 cup brown sugar, packed

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cup All-purpose flour

Preheat the oven to 350F

In a large bowl, mash the ripe bananas until creamy with a few chunks of banana pieces left. Add the egg and sour cream, whisk to blend.  Next add the melted butter, espresso, and rum.  Stir to mix.

Add the sugar, baking soda, and salt, and again stir vigorously until completely incorporated.  Sift the flour into the bowl, stir, gently until the flour is incorporated.

Butter and floured a 9” loaf pan or muffin tin. Pour the batter into the mold. If making muffins fill ¾ way full.  Knock the mold on the counter once or twice to let the batter fill it nicely and get rid of any air pockets.  Bake on a cookie sheet for 1 hr, or until a cake tester inserted in the middle comes out clean. Muffins bake in about 25 minutes. Be sure to rotate pan half way through baking.

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