Banana Muffins + Baking Blunders

A friend gave me six really, really brown bananas perfect for banana bread baking. I have a few favorite go-to banana bread recipes, but decided to try something new. Our kitchen faucet is being repaired, so the recipe below caught my eye as a no fuss way to bake without getting the KitchenAid and half my bowls dirty.

The process began well. I had my tunes on, I was in my baking rhythm, just me and my kitchen early yesterday morning. As the directions say, you really can make this in a gallon size bag. I doubled the recipe because I had so many bananas. Well, you win some and you lose some. Jump ahead to the ‘blunder’ photo and you’ll see what I mean. I followed the baking time, but still ended up with brown, sunken banana muffins. I call this a full-blown blunder. I like ‘pretty’ baked goods mostly because I share the goods with friends. This, my friends, is not a pretty muffin. Needless to say, they were DELICIOUS. Ugly, but delicious.

My boyfriend took them to work and I have a feeling they’ll be gone before the end of the day. Lesson: sometimes you have to get over a baking ‘fail’ and figure out what went wrong. My guess is that I filled the muffin cups too full (it’s a runny batter) and baked them a little too long. Next time, I would rely on the aluminum foil on top trick so that they continue to bake in the middle, but do not get too brown.

The recipe follows and I’d give it another chance. I have also been encouraged to share my blunders, as well as my successes. It happens to the best of bakers. Even Smitten Kitchen has a ‘DISASTERS’ section under their recipe index.

PS – If you ever need a laugh, google image ‘baking fail.’ The struggle is real.

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Recipe via Yammie’s Noshery

INGREDIENTS

3 brown bananas (1 cup mashed)
2 eggs
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla

Glaze (optional):
1/2 cup powdered sugar
1 tablespoon milk or lemon juice

DIRECTIONS

Preheat oven to 375ºF

In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Add the flour, salt, baking soda, baking powder, and cinnamon. Add the oil and vanilla and mix until well combined.

Snip the corner of the bag and squirt the batter into a muffin tin. Bake for about 20 minutes or until a toothpick comes out clean.

To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.

 

5 thoughts on “Banana Muffins + Baking Blunders

  1. Danny told me I should leave a comment for you. Although these muffins were not a true fail, they were not up to the Libby Simmons standard. But we are happy to be your guinea pigs anytime 🙂

    Like

  2. Stand up job, Libby!!! I’m definitely more in the category of people that prefer my baked goods to taste good over looking good (obviously both is always a plus!), and these were hands down some of the BEST banana muffins I’ve ever had!! Thank you for sharing them with us today. I might need to have seconds after lunch…

    Like

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