Sunday, February 13, 2011
Last week I picked up a big, barely freckled bunch for just 52 cents. I enjoyed them sliced in cereal and straight up for days. I awoke thinking about melty peanut butter on toast topped with banana, but alas we are a toast-free household today.
So this morning, a full week after snagging my bargain, the remaining bananas are finally brown enough to consider baking. I checked several cookbooks without success to find a peanut butter and banana variation. So this is what I tried:
1 1/4 cups flour
1 tsp baking soda
1/2 tsp kosher salt
2 eggs, room temperature
1/4 cup canola oil
1/4 cup applesauce
3/4 cup sugar
2 ripe bananas, mashed
1/4 cup peanut butter, such as Jif Reduced Fat Creamy
1 tsp vanilla
1/4 cup dry roasted peanuts, chopped and divided
Preheat oven to 350 degrees. Coat a 12 cup muffin pan with vegetable oil spray or use paper liners.
In large mixing bowl, add eggs, oil, applesauce, sugar, mashed bananas and peanut butter; stir until well blended. Add flour mixture and half the chopped nuts, stirring to blend (but do not over mix).
Divide evenly among 12 muffin cups, about 2/3 full. Sprinkle with remaining nuts and bake 20 minutes, until golden and a toothpick tester comes out clean.
Cool 10 minutes in pan on rack. Lightly slip a teaspoon under muffins and gently remove; cool another 5 minutes on rack.
As I'm writing this, Tim and Graham have both had at least three muffins each, which I consider a good measure of success. Terrific as is or with a smear of cream cheese or jelly.
(PS: Enjoy slowly. Just realized these are 6 Weight Watchers points each.)