I always have a little bit of internal conflict when we buy bananas. They are so delicious and a great refueling snack – we go through a bunch every single week. But what if we had some leftover? And what if they were accidentally to become quite ripe? Then… then we could bake.
Maybe we should start buying two bunches of bananas. I’m sure I could find more uses for them.
This weekend, we are getting ready for some big activities. Dave has an important commercial shoot this week and on Thursday I am heading to BlogHer Food ’12 in Seattle! AHHHHHHHHHHHHHHH SO EXCITED. Okay, enough caps. But seriously. This will be my first big blogging event and I am excited, nervous and also really excited. I can’t wait to meet fellow bloggers and learn how to make this puppy even better. It will be so much fun! I’m also kind of afraid that I will a) forget something really important and difficult to borrow (I need to tape my phone charger to me somehow), b) leave something in Seattle only to discover it when I get back (continual phobia of losing things) and/or c) some other unforseen disaster. I’m sure it will be fine. I’m just nervous!
I am, however, happy to introduce my sponsor for the conference, Stone-Buhr Flour. This is my first sponsorship of this kind on the blog, and I wanted to take a moment to be really transparent about it. When looking for sponsors for this conference, I contacted brands that I had previous good experiences with when cooking at home, and brands whose business practices had appealed to me. I’m really happy to be working with Stone-Buhr for that reason. They are a brand that I trust, especially because of their sustainable approach to farming and the fact that the flour comes from farms in Washington, Oregon and California. You’ll be hearing more from me about them later on – I’m planning on interviewing a few of the family farmers that grow the wheat used for Stone-Buhr, and I had a great chat this week with the owner of the company, Josh Dorf.
I’ll also be developing a few original recipes with their products. This is the first one.
What you need for the muffins:
- 3/4 cup Stone-Buhr All Purpose flour
- 3/4 cup Stone-Buhr Whole Wheat flour
- 1 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp salt
- 2 very ripe bananas (they don’t need to be overripe, just quite soft)
- 3/4 cup granulated sugar
- 1 egg, lightly beaten
- 1 tsp. vanilla
- 1/3 cup melted butter
- 1/2 to 3/4 cup chocolate chips, depending on your preference
For the crumble topping:
- 1/3 cup brown sugar
- 2 Tbsp. Stone-Buhr All Purpose flour
- 1/8 tsp. ground cinnamon
- 1 tbsp. butter
Preheat the oven to 375 and spray a muffin tin with nonstick baking spray. This recipe will make a dozen muffins.
As usual, it’s time for the muffin method! In your main mixing bowl, mix the two flours, baking powder, baking soda and salt. Use a fork to blend gently.
In another bowl, mash the bananas with a fork until they are mushy with very few chunks. Add the sugar, egg, vanilla and melted butter and mix well. If you don’t like chunks of banana at all in your muffins, you may wish to puree with a hand mixer or immersion blender for a little bit. Fold in the chocolate chips last.
Add the liquid ingredients to the solid ingredients and stir until just barely blended – this should take fewer than 10 strokes. It’s very important not to over-mix muffins! Scoop into the muffin tin.
In a shallow bowl, measure and gently mix the brown sugar, flour and cinnamon. Use a fork to cut the butter into the ingredients until it forms large crumbs. Sprinkle on top of the muffins and bake for 18 minutes. Test with a toothpick or chopstick – it should come out clean.