Recipe
After many years of writing this column, I have collected several banana muffin recipes, but I think I have found my favourite one. They are moist and light and I like to fill them with chocolate chips, peanut butter chips and walnuts and call them Loaded Banana Muffins, but they can be left plain and simple. Mixing the baking soda with the sour cream seems to make them deliciously moist. Follow the procedure as written and you will be happy with the result.
Loaded Banana Muffins (Makes 1 ½ dozen)
• ½ cup of butter, softened
• 1 cup of sugar
• 2 eggs
• 1 tsp baking soda
• ½ cup of sour cream
• 2 bananas, mashed
• 1 ½ cups of flour
• 1 tsp baking powder
• 1 tsp vanilla
• 1 cup of chocolate chips or a mix of chocolate chips, peanut butter
chips and chopped walnuts
Preheat oven to 350 degrees. Line muffin pan with liners. Cream the butter and sugar with a mixer. Add eggs and mix well. Dissolve baking soda in the sour cream and let it “rise” for at least a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in. In a separate bowl, mix flour and baking powder together. Add to the wet ingredients, mix thoroughly, but not longer than necessary. Add the vanilla. Stir in the chocolate chips or add-in ingredients by hand. Fill muffin cups. Bake for 25-30 minutes or until lightly brown on top and cooked through.
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