Monday 29th February 2016

Ribbit! Ribbit! Ribbit!
It's a LEAP year!

Monday, January 14, 2013

Brown banana pecan muffin

One of my husband's favourite, this. We made it on Sunday, Khaleeda and I. She insisted that the mashing of bananas was indeed her job and nobody else's. Hihihihi

 
I got this recipe from the sweet @ms_tinaz over the trusted Instagram and tried it the first time 6 weeks ago. Since, I have made 2 more batches of these yummies as it proved to be popular in our household. The instructions are simple.

Ingredients:
3 cups sifted cake flour
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
4 large bananas, very ripe, mashed (about 2 cups)
3/4 cups buttermilk/milk/sour cream/ yogurt
Vanilla extract
3/4 butter
1 1/2 cups brown sugar
3 eggs
1 cup pecans/walnuts, toasted and chopped coarsely

Instructions:
Whisk together dry ingredients in a bowl (I just sift the flour and add on the baking soda, baking powder, salt and cinnamon. whirl a bit with a hand whisk.)
Whisk together milk, bananas, vanilla in separate bowl. ( I mash the banana first. then add in the other ingredients into the banana bowl.)
In another bowl, beat butter and brown sugar until light. (Make sure to cut the butter block into smaller rectangels. Just lump everything in your freestand mixer)
Add eggs. (One by one, of course)
Add flour mixture alternately with milk mixture in two batches. (Essentially, mentally divide flour mixture into 3- about one cup each time. Divide the milk mixture, mentally, in 2. First put in the flour mix. Wait for it to blend , then the milk mix. Wait again slightly, then the flour mix again. Wait a little more, then add the milk mix and wait. Finally add the flour mix and you should get a nice batter)
Stir in pecan. (Make sure your mixer has ben switched off here. Just use a spatula to stir)

This batter makes 12 muffin sized banana cakes and a loaf. I prefer it to be muffin sized so I get around 18 pieces from this mixture. Sometimes, I fill it up a little closer to the top so the effect is a spilled over muffin. So utterly awesome. Yummers.

For baking time - the normal 12-cupcake pan takes about 20 minutes in 180Celcius and a loaf around 40-50 minutes in the same temperature. Don't forget to preheat your oven for about 10-15 minutes prior to baking. If in doubt, check with a "Cake tester" or toothpick. Prick it and it will come out clean. Take them out of the oven and let it sit for 10 minutes. Then leave them to coll off on a wire rack. It has been said that the loaf would taste best 36 hours after baking. Wallahualam. hihihihihi. It has been said, I say. So you try it and tell me, ok?

Do enjoy them! Have a happy Monday and a great week ahead!

-dillz blogging out-

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