You know that thing that you buy every time you go to the grocery store? That one food that you are sure you will eat this week, even though it went bad before you got to it last week, and the week before?
I have that with yogurt.
I don’t know why, but I always convince myself, when staring at the shelves, that I really will eat the yogurt this time. How tasty it will be with fruit, and maybe even some granola. I drool over it every time I see someone else eating it. But, for some reason, the yogurt remains unopened in my fridge, to the point where I throw it out, never checking if it’s ok by some food miracle, since I’m too afraid of the fuzzy greens that might welcome me with a lift of the lid.
The other food that I am guilty of buying all the time for no reason is bananas. I don’t even like bananas on their own. The idea of just eating one on its own makes me feel a little green, but I go through phases of loving a great peanut butter and banana sandwich for breakfast and I don’t want to be banana-less when the craving strikes. Needless to say, I have a lot of bananas hanging around on my counter, aging not so gracefully, so I’m forced to come up with recipes to put them in. The good news is, that I do like banana in some things. Well, actually one thing: muffins (please don’t hide them in my smoothie if I come over because that is the saddest thing you can do to one of the tastiest foods).
This recipe is no exception to the bananas-are-ok-in-muffins rule. Banana and buttermilk make these perfectly moist and the ripe bananas take on a totally different, deeper flavour when baked. They make a delicious breakfast or snack, and I have made them with gluten free all purpose flour (like the ones pictured) and with regular flour (they’re even prettier).
- 1 cup white sugar
- 2 whole eggs
- 1 tbsp vanilla
- 3 whole bananas, mashed
- 1 cup butter or margarine, melted
- ¾ cup buttermilk
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 tbsp cinnamon
- ¾ cup sweetened, shredded coconut
- ½ cup chocolate chips
- Cream together sugar, eggs, vanilla, bananas, butter, and buttermilk.
- Mix together dry ingredients, then mix them into the wet ingredients just until combined (overmixing makes for tough muffins).
- Fold in coconut and chocolate chips.
- Divide batter over 20 paper-lined muffin tins and fill remaining spots half full with water to ensure even baking.
- Bake at 350F for 19-22 minutes, until a tester comes out clean.