Banana Bandit
Art Print
Templeton,...
Buy at AllPosters.com

As fresh as it gets!
Café Britt online  

La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

The Barefoot Contessa's
Banana Crunch Muffins

Shop Barefoot Contessa Pantry 

"Bananas are my favorite fruit,
because they have appeal."
~ Unknown

Recipe of the Day Categories:

   Recipe Home

   Recipe Index  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Banana Samba
Art Print
Brown, Greg
Buy at AllPosters.com
 

Banana Crunch Muffins


Barefoot Contessa Cookbook
by Ina Garten, 1999, Clarkson N. Potter, Inc.

Makes 18 large muffins

“This muffin is the perfect balance of moist muffin and
crunchy surprises. It is important to use really ripe bananas
to get the best flavor.”

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter,
melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola or
shredded coconut (optional)

Preheat the oven to 350 degrees [F.]
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla and mashed bananas, and add the to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.

Featured Archive Recipes:
Big, Beautiful Muffins
Blueberry Banana Muffins
Chewy Brown Sugar Muffins
Cinnamon Butter Puffs
Morning Glory Muffins
Peanut Butter Banana Muffins
Coffee and Granola at Barefoot Contessa