I am prefectly aware that the world does not need another banana muffin recipe; notwithstanding, I am sharing this one because it originally was published in one of Maida Heatter’s cookbooks and after trying it once, I stuck with it for the following twenty years.
Why? Because it was moist, had little sugar and lots of banana flavor.
INGREDIENTS: The original recipe calls for half these ingredients.
- 4 Bananas, extra ripe (skin black), about 14 ounces (400 g.)
- 2 Large eggs
- 4 ounces of oil (125 ml.)
- 1 teaspoon of vanilla
- 2/3 cup of raw sugar (can use brown sugar, packed into measuring cup)
- 1 Tablespoon of grape molasses (optional)
- 3/4 cup of golden raisins (optional)
- 2 cups of sifted all-purpose flour (sift into the measuring cup)
- 1 1/2 teaspoon of baking powder
- 1 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cloves
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg (optional)
Place two medium-sized bowls in front of you: In one bowl, place the ripe bananas; mash them with a fork. Add the eggs and mix well. Add the oil, vanilla, sugar and molasses (if using) and mix well.
Place the raisins in a sieve over a saucepan with simmering water; leave them in the sieve for 10 minutes and remove from the heat. They will swell up a bit.
Place the sifted flour, baking soda, baking powder, salt, cloves, cinnamon and nutmeg in the other bowl. Mix well with a wire whisk to combine. Add the wet ingredients to the flour mixture, add the raisins and mix to combine only until the flour is no longer visible.
Pour into a muffin tin or 3 small loaf pans lined with parchment paper. Bake at 375F for about 20 to 30 minutes, checking after 15 minutes to see how they are coming along. The muffins need to be golden-brown and puffed up and a toothpick inserted in the center will come out dry.
Some bits of banana may still be visible in the cooked batter.