I love when bananas go rotten; it gives me an excuse to do some baking! I think my coworkers are also appreciative of when I have rotten bananas as this usually means they get homemade banana bread (or Brianna bread as some of them have started to call it).
This week instead of making banana bread I made banana muffins. My friend Courtney gave me silicon baking cups and I was excited to finally use them. I’ve never used silicon bakeware before. I also haven’t made banana muffins in a while. I’m not sure what happened but the muffins turned out to be a bit of a disaster. Maybe I needed to add more flour? Unfortunately these muffins are not nearly as impressive as my banana bread (my banana bread is good – I swear!). I’m actually a little embarrassed to post photos of them on my blog. But not embarrassed enough to not post about this baking failure! ;)
Sorry coworkers – I will probably not be bringing these into work tomorrow!
For some reason this recipe failed today. I’m sure it was me and not the recipe. I still encourage you to try it!
Banana Muffins by Company’s Coming
All purpose flour 1 ¾ cups
Baking soda 1 tsp
Salt ¼ tsp
Butter or margarine ½ cup
Granulated sugar 1 ¼ cups
Sour cream ¼ cup
(If you don’t have sour cream you can substitute with milk or yogurt)
Mashed bananas 1 cup
I also like to add chocolate chips (preferably dark chocolate chips)
Put flour, soda, and salt in a large bowl. Stir. Make a well in center.
In another bowl cream butter, sugar, and one egg. Beat in second egg. Mix in sour cream and bananas. Pour into well and stir to mix. Ignore lumps. Fill greased cups ¾ full. Bake in 350 oven for 20 to 25 minutes. Yield: 16 muffins.
I think that maybe I should stick with banana bread.