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Monday, July 26, 2010


So you may be wondering why I am so many baked goods using banans.  My answer is simple....I buy a lot of bananas and we don't end up eating them before the sugar brown spots show up.  So I have a habbit of placing the brown bananas in a freezer bag and then throwing them in the fridge.  Frozen brown bananas are super sweet and make the best banana coffee cake, muffins and bread.  Recently I made the best banana muffins.  Since the recipe called for the bananas with the brown spots they called it Sugar Spot Banana Muffins.  They were super quick to make and super simple.


  • 2/3 cup packed light brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 large egg white
  • 3/4 cup mashed ripe banana
  • 1/3 cup milk
  • 1 1/3 cups flour
  • 2/3 cup honey-crunch wheat germ
  • 1 1 /2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  1. Pre-heat oven to 350 degrees.
  2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed until well blended.  Add banana and milk; beat well.
  3. Combine flour, wheat germ, baking powder, baking soda and salt in a medium bowl; stirring well with a whisk.  Add to sugar mixture ; beat until just moist.
  4. Spoon batter into 12 muffin pan lined with paper muffin cups.  Bake at 350 degrees for about 20 minutes or until muffins spring back when touched lightly in the center.  Cool in pan 5 minutes on wire rack; remove from pan and finish cooling on wire rack.

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