We've been watching a bunch of bananas turn brown and black over the last week. We are "just ripe" banana eaters, so as soon as the bananas start to ripen beyond that first pale yellow, they sit untouched on the counter until they find a second use, or their way into the compost bin. Last night, Maggie asked for banana muffins. Thank goodness for Maggie. I found a recipe for banana bread from Gourmet Magazine and made a few adjustments.
1 5/8 cup flour
1 tsp baking soda
1/8 tsp cinnamon
1/4 tsp salt
2 large eggs at room temp
1 1/8 cup sugar
1/2 cup butter at room temp
1 1/2 cup coarsely mashed very ripe bananas (3 large)
1/8 cup creme fraiche
1 tsp vanilla
Preheat oven to 350. Butter and flour 3 mini muffin tins.
Sift together flour, baking soda, cinnamon and salt into a bowl.
Beat together eggs and sugar in a large bowl with an electric mixture on medium-high until mixture has paled and is light and fluffy. Reduce to speed to low and mix in butter, then bananas, creme fraiche and vanilla. Using a rubber spatula, fold in the flour mixture. Spoon batter into muffin tins and bake for 15 minutes or until when pierced, a toothpick comes clean. I baked them right before Maggie got home from school. What a fabulous smell to come home to!