Some food, some drink.
Something Edible on Video: Chocolate Chunk Walnut Banana Muffins.
Abstract:
I'm pretty sure that all Grandmas keep a magic wand in their cabinet that transforms anything that comes out of the oven into comfort food. My love for things like posole and a big ol' mess of greens was kindled thru my Grandmother, and the way I cook will probably always reflect her style of cooking. For this banana muffin recipe, I've built on the foundation of my grandmother's quintessential quickbread with a few revisions to methods as well as the ingredient list. Chief among those changes is the addition of buttermilk, cardamom, and a giant honkin' bar's worth of dark chocolate.
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
Preheat oven to 350F and prep a muffin pan with cooking spray. In a stand mixer, cream sugar into butter on medium-high speed for two or three minutes. Add vanilla and eggs and beat another 2 minutes. Reduce speed to stir, add bananas (no need to mash; the mixer does it) and buttermilk. When integrated, add salt, baking soda, cardamom and flour. When just mixed, scrape down the bowl and stir in the chocolate and nuts. Dish 1/4 cup (usually enough to just fill the muffin cup) into each well. Bake for 35-45 minutes, or until golden brown. Let rest in pan about 5 minutes before removing to a wire rack to cool.
Notes:
For a few more photos and an idea or two, be sure to check out my original post on this very matter. You'll also find my Grandma's original banana bread recipe as well!
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