Dana Treat – Treat Yourself
Roasted Banana Muffins
Posted January 3, 2012
This recipe calls for self-rising flour – an ingredient used frequently in Europe but not as much in the States. You can easily make your own by adding ½ tsp. of salt and 1½ tsp. of baking powder to each cup of flour. Because this recipe calls for 2¼ cups self-rising flour, I just made 2 cups of the self-rising flour and then added another ¼ cup of all-purpose flour. I thought with the additional baking powder already in the recipe that these muffins might balloon out of control but they did not.
I always buy superfine sugar (C&H makes it and you can find it on the baking aisle) but if you only have regular, you can grind it in a food processor. Or, I imagine, you can just use it as is. Report back if you do.
2 large ripe bananas
¼ cup dark brown sugar
1 tsp. vanilla extract
1 tsp. ground cinnamon
2 tsp. dark rum
6 tbsp. (¾ of a stick) unsalted butter
½ cup milk (I used 2%)
2¼ cups self-rising flour
1½ tsp. baking powder
½ cup superfine sugar
2 eggs
Dried banana chips (for topping)
Preheat the oven to 350ºF. Line a 12-cup muffin pan with paper liners.
First, roast the bananas. Peel them, then place them on a large sheet of foil on a baking sheet. Sprinkle them with the dark sugar, vanilla extract, cinnamon, and rum. Wrap in a loose but secure package and cook in the preheated oven for 20-25 minutes. Allow to cool.
Melt the butter and allow to cool. In a bowl, mash the roasted bananas well. With a fork, beat the eggs, melted butter, and milk in a second bowl. Add the mashed bananas and stir through.
Sift the flour, baking powder, and superfine sugar into a large bowl. Make a well in the center and add the egg and banana mixture, stirring roughly with a fork (don’t overmix) until it is a lumpy paste.
Spoon the mixture into the paper cups to the rims (I use a large ice cream scoop for this). Top each one with some banana chips. Bake in the preheated oven for 20 minutes. Rest the muffins on a wire rack too cool down.
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