I first made these muffins on a whim, I had two super-ripe (on the verge of garbage-can-ripe) bananas sitting in my fruit bowl begging not to be thrown away. I stared at them for a long time, thinking, relatively certain that every banana bread recipe in the world requires more than two bananas. I could have made some banana pancakes, but at 7:00 PM on a weeknight (after we had just eaten dinner) it might have seemed just a touch odd to start making pancakes.
So, I pondered a moment and decided in a moment of genius to ROAST the bananas. In my big dinosaur brain I figured with SAT-style math equations that two ripe bananas plus the roasting power of the oven (divided by the square root of the deliciousness of regular banana bread) should equal the flavor of at LEAST three bananas… Then I decided to amp up the flavor with a bit of whole wheat flour and tweaked the moisture content just a bit to make sure the texture doesn’t go bananas on me (ha- get it? BANANAS).
Banana bread was had. Well, banana MUFFINS, to be more exact. But in my world banana “muffins” are really just banana bread poured into a muffin tin.
They ended up being FRIGGIN DELICIOUS and I couldn’t wait to share them with you guys… except that I didn’t have any to share. Because instead of sharing them with you I shared them with my belly. So I had to buy some more bananas and play that dreadful game we all play when we want to make banana bread: The Waiting Game.
Buy bananas now, eat banana bread in 5 to 10 days.
Must not consume all of the bananas before said day arrives.
I also fully intended, now that I had purchased a surplus of bananas specifically to make these muffins, to do that thing where you bake a slice of banana on top of the muffin and it looks super pretty. Unfortunately, due to a fierce smoothie addiction that is apparently contagious (since FH caught it), I ended up with the same issue as last time – only two bananas.
No extra banana fanciness. Maybe next time. For now, make the bananas, maybe press a piece of sliced banana in the top and let me know what kind of magic happens. Throw on some streusel while you’re at it, or stir in some chocolate chips… Or, if you’re evil like me, trick your Future Husband (or person of your choice) by whispering to them menacingly after they’ve raved about how good the muffins are, “Psst – they have whole grain flour in them…” and watch the color drain from their face as they stare at you in horror for making them eat something (almost) a teeny bit healthful.
- 2 ripe bananas
- 1/3 cup neutral vegetable oil
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 1 egg, lightly beaten
- 1 cup all purpose flour (I used 2/3 cup regular all purpose + 1/3 cup whole wheat flour)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 teaspoon cinnamon
- Preheat oven to 350F degrees.
- Place unpeeled bananas on a foil or parchment-lined baking sheet (for easy clean-up) and roast about 20 to 30 minutes until completely blackened. Remove from oven and cool slightly until cool enough to handle.
- In a small bowl, whisk together the flour(s), baking soda, salt, and cinnamon.
- In a large bowl, mash roasted bananas. Once the bananas close to room temperature, whisk in the sugars and oil until incorporated.
- Add the egg and stir to combine.
- Add the flour in two additions, and gently fold until combined, being careful not to over-mix.
- Bake in preheated oven for 15 to 20 minutes until a toothpick inserted into the center of the muffin comes out mostly clean with just a few crumbs clinging to it.
*If you would like to top these with streusel or just a bit of crumbled brown sugar, it will yield a slightly sweeter muffin.
*You can still see little chunks of banana in my muffin - if you don't want chunks just mash your bananas to be chunk-free!