Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
I already have the best banana bread recipe in the entire world (Thanks, Mom!). But I wasn’t sure if you can just take a quick bread recipe and turn it into muffins (it seems like you should be able to?). So instead I went in search of a recipe for banana nut muffins.
I found these at Simply Recipes – I adapted the recipe a bit. I had a hard time adjusting to it not being the exact same perfect banana bread that I know, I have to admit. But that is not any fault of this recipe. These muffins turned out to be scrumptious, and they kept well for the week as we ate them for pre-workout breakfasts.
Here’s what you need (you can find the original recipe here):
3 or 4 overripe bananas, smashed
1/3 cup canola oil
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 Tbsp strong coffee (brewed, not powder)
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1/2 cup chopped walnuts
Contrary to the original recipe, I used the muffin method for making these babies – the bananas belong with the “wet” ingredients.
Preheat your oven to 350 degrees. In one bowl, stir together the salt, baking soda and flour. In another bowl, use a whisk to mix your smooshed bananas, oil, sugar, egg, vanilla and coffee together.
Add the dry ingredients to the wet ingredients and fold them together with as few strokes of your spatula as possible. When you are very nearly there, add the walnuts and fold just once or twice to mix them in. Transfer to a well-greased muffin pan and bake for 25-30 minutes. For me, this made exactly 12 perfect muffins.
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