Breakfast/Brunch, Food

Buttermilk Banana Muffins

What is it about a bunch of bananas sitting on my kitchen counter that gives me this itch to bake?! It’s like my banana duty that I cannot throw them away, even though they are ripe and way past the point I’ll eat them. I prefer bananas just after they have turned from green to yellow. I know, it’s a small banana eating window. I say all this yet the people in my house this week have all requested any and everything but banana. Of course, right?!

I love banana bread and frankly it always sounds good to me. Since I’m the one baking, I made the final call. I found a recipe for buttermilk banana bread and it sounded intriguing. There is something about buttermilk whenever it is added to ANYTHING, it simply tastes better. I don’t know how to describe that, but it is almost like a little secret I am finding with recipes. Over the years, I have been substituting buttermilk for milk and the end result is a more well-rounded, softer taste. The batch of buttermilk banana muffins were almost completely eaten the day I made them. All my eaters and their friends, could not get enough. Happy muffin eating!

Buttermilk Banana Muffins

Ingredients

  • 1//2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 medium size bananas, mashed
  • 4 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda

Directions

  1. Preheat oven to 350. Line a muffin pan with paper liners.
  2. In a large mixer bowl, cream together butter and sugar.
  3. Add eggs one at a time, mashed bananas, buttermilk and vanilla until well combined.
  4. In a small bowl, whisk together flour, baking powder, salt and baking soda.
  5. Mix flour mixture into batter until well combined.
  6. Pour batter into prepared pan.
  7. Bake for 30 minutes or until a toothpick inserted comes out clean.

Enjoy! XO, Carrie

 

Recipe adapted from Two Peas and their Pod 

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