“Nanny Ogg knew how to start spelling ‘banana’, but didn’t know how you stopped.” ― Terry Pratchett, Witches Abroad
If you’re unfamiliar with Discworld, but love the fantasy genre, or the humor genre, or the satire genre, you’re missing out. Sir Terry is a genius. There are currently thirty-nine (!!) Discworld novels, and yes, I’ve read them all. Is that too much nerd information? Anyways, anytime I see the word “banana” I always think of Nanny Ogg, a gregarious and hilarious witch. So… geek moment over, let’s get on with this.
I’m horrible about eating bananas. I always forget about them when I’m ready for a snack or something to go along with my coffee in the mornings. I invariably end up with at least 2 or 3 that are ripened past the “good eats” stage. As you can imagine, this leads to a lot of Baking with Bananas. This is an excellent recipe for people (like me) who have well-stocked pantries and an empty fridge.
- 1/4 C vegetable oil
- 1/2 C sugar
- 1/2 C firmly packed light brown sugar
- 3 very ripe bananas, puréed
- 1/2 tsp dried lemon peel or lemon zest
- 1 T ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1 C unbleached AP flour
- 3/4 C whole wheat pastry flour
- 1/2 C whole grain rolled oats
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp white vinegar
- 1/2 C chopped nuts or semi-sweet chocolate chips, optional
- Preheat oven to 350F. Grease the cups of a 12-count muffin tin — I like using 0cal/0fat nonstick spray, but you could use shortening or whatever you have lying around. I recommend doing this even to so-called “non-stick” pans.
- Cream together the oil and sugars. Add bananas and spices and mix well.
- In a separate bowl, sift together flours, oats, salt, baking soda, and baking powder. Add all at once to wet ingredients. Stir until just combined.
- Add vinegar and mix well.
- If using, fold in nuts or chips.
- Fill muffin cups about 3/4 full. I used a 3T cookie scoop just because it’s fast and makes the muffins all about the same size.
- Bake 20-25min.
In a dark muffin tin, only bake about 20min. For a silver/light tin, about 25. If you use a 24-count (mini) muffin pan, about 10-15 minutes will do. I used a silicone pan and the minis were perfect at about 12min. For the mini cups, a 1T cookie scoop works well. If you prefer a muffin that is not as chewy, use cupcake papers, spraying them with nonstick spray to keep the muffin-y goodness from sticking.
I’ve noticed my oven tends to cook things a little quickly (since I use the smaller top half of a double oven, perhaps?). Your cooking time may be longer. Or, increase the temperature to 360F.