Banana Muffins

Name: Banana Muffins
Ingredients: 3 bananas (overripe); 200 g flour; 170 g sugar; 70 g butter; 2 eggs; 2 tsp baking powder; 1 tsp vanilla sugar; pinch of salt

A tender, moist baked treat made with bananas. This kind of baking is quite popular in Europe and America — countless variations of this dish can be found on English-language blogs all over the internet. Some people call it banana bread, and others call it banana cake. Use less sugar and butter and you get banana bread; use more, and you get a proper cake. Either way, you'll end up with an incredibly tender, soft, and fragrant crumb. I strongly recommend using overripe bananas — they make the flavor so much richer. I tried baking these with nuts and chocolate, and honestly I liked those versions a lot less, though of course it's a matter of taste. In my opinion, it was just too many flavors at once — banana, chocolate, nuts. On top of that, since the finished bake has a moist texture, the nuts ended up moist too. I think these are best baked plain, or if you do want to add something, a cream filling in the center — like pastry cream — would be lovely. This recipe made 18 small muffins for me.

Ingredients:

3 bananas (overripe)
200 g flour
170 g sugar
70 g butter
2 eggs
2 tsp baking powder
1 tsp vanilla sugar
pinch of salt

How to cook banana muffins

Peel the bananas — mine weighed 430 g once peeled. Blend them with an immersion blender (or mash very thoroughly with a potato masher).

Add the eggs, sugar, vanilla sugar, salt, and melted and cooled butter. Stir to combine.

Add the baking powder and flour, and mix well. The batter will be fairly thin.

Grease the molds with butter (or line them with paper liners) and fill with batter.

Bake in an oven preheated to 180°C for about 20–25 minutes. You can also bake this in a single pan — a loaf pan or a Bundt pan works great. If you do, you'll need to increase the baking time accordingly.