I have discovered that my favourite banana muffin recipe isn’t a muffin recipe at all. Well, I guess I didn’t discover it, because I always knew, but it was a bit of an experiment when I tried it.
The recipe I had been using was a very basic muffin recipe that had various adaptations, to make them into, say, blueberry muffins, oatmeal, cranberry etc., and banana. They were great fresh from the oven, but the next day they always seemed to be dried out. I would try freezing them as soon as they were cool to try and preserve the freshness, but I was never satisfied.
I decided to try a new approach. I found a banana bread recipe, and because I didn’t want to wait around for an hour for it to bake, I chose to make it in muffin tins, thereby decreasing the time needed to bake. They were very moist fresh from the oven, and stayed moist for several days! I was so happy! I even tried using whole wheat flour, and they still stayed moist.
So what’s the difference? They’re both quick breads, with basically the same ingredients. Why would one come out more moist than the other? I would say it’s because of the amount of each ingredient. I think because a loaf of banana bread is a larger mass and requires more time to bake, it has a higher quantity of ingredients that add more moisture; so as it bakes and the moisture evaporates away it will still come out moist. By putting the bread recipe into muffin tins, they have the same amount of moisture but aren’t baked as long, so not as much moisture is evaporated away, leaving a lovely moist crumb for the muffins. The banana bread recipe I now use calls for slightly less flour than the muffin recipe, more banana, and two eggs instead of one. It also calls for more sugar, and brown instead of white, which adds to the texture. I experimented with one batch by decreasing the amount of sugar to 1/2 cup and they came out just as nice.
Here’s the banana bread recipe, with directions for bread or muffins:
- Preheat oven to 350F. Sift together 1 1/2 cups unbleached or whole wheat flour, 1 tsp baking soda and 1 tsp salt; set aside.
- In a separate bowl, blend together in this order: 1/3 cup oil, 3/4 (or 1/2) cup brown sugar, 1 cup mashed ripe bananas, 2 eggs, 1/3 cup milk, 1 tsp vanilla.
- Stir dry ingredients into banana mixture until just blended.
- For banana bread: turn batter into greased and floured 9″x5″ loaf pan. Bake for 1 hour, or until toothpick comes out clean.
- For muffins: scoop into greased muffin tins. Bake for 22-25 minutes, until toothpick comes out clean. Makes 1 dozen.
- You can also add anything to make them more interesting: nuts, seeds, chocolate chips, raisins; or my favourite combo right now, dried cranberries and dark chocolate pieces! Yummy!