Blue's Banana Muffins
- 3 large bananas
- 1 1/2 cups flour
- 1 cup brown sugar
- 1/2 cup butter
- 2 eggs
- 1/4 cup sour cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- Preheat oven to 350 degrees fahrenheit.
- Cream together butter and sugar.
- Add sour cream, eggs, mashed bananas, and vanilla.
- Mix all dry ingredients (flour, salt, baking soda, and baking powder) and add to mixture.
- Pour batter into greased muffin tins (or line with muffin cups).
- Bake for 20-30 minutes until muffins are golden brown and spring to the touch. Enjoy!
Let's go over how I made these muffins. The first thing that I do is take out two bowls of different sizes. The smaller one will be for my dry ingredients and the larger one will be for my wet ingredients that my dry ingredients will eventually be dumped into. One thing that I always do when I bake is that I mix everything by hand. Mixers are quite loud so I must use my trusty wooden spoon to combine these ingredients together. The problem with this is that my fingers tend to lock up whenever I'm in the middle of mixing something. Whenever that happens I just pause for a second, shake my hand around and wiggle my fingers, and then I go back to mixing when my fingers are back to normal. Also, don't forget to take all of that stuff out of your oven before you start to preheat it.
So, I mix all of the dry ingredients together and put that bowl off to the side. I cream together the butter and the brown sugar with my wooden spoon in the larger bowl and here is where my fingers tend to lock up. Quite annoying!!! I'm not so sure if I've been creaming my butter and sugar together correctly all these years, but most things have turned out alright so I think I haven't been awful at it. Then I add the sour cream, eggs, and vanilla. I mix all those together and then add the bananas into the bowl. Unfortunately, I did not mash them together beforehand because I could not find a potato masher so I just squished pieces of it between my fingers as I dropped them into the bowl. I also tried chopping them up a little bit with my wooden spoon as I mixed them in. Then I take the smaller bowl that I set off to the side that is full of my dry ingredients and pour them into the larger bowl. I only pour in a little bit at a time so then flour doesn't get everywhere. This is one of my favorite parts of baking because I like watching the batter get thicker and less soupy as I mix everything around. It's much more interesting when I'm baking cookies because that batter ends up being much thicker than batter for muffins or bread.
After everything is mixed together well, I grease the muffin tin. I originally took out both of my muffin tins which are two different sizes just in case I had any batter left over after pouring most of it into the larger one, but I only had enough batter for that larger one so that's all that I used. My tin makes a dozen muffins and is 5 centimeters in diameter at the base and 7 centimeters in diameter at the top. I'm glad that this recipe only calls for one tin because a lot of the recipes I've used before I ended up having to bake multiple batches. It's alright if I end up with having to bake multiple batches, but that means I'd have to be in the kitchen for longer and I don't like doing that. I baked my muffins for 25 minutes. They came out quite well and tasted really good. Personally, I'm not really into banana flavored things, but the banana here wasn't that noticeable. My brother really liked them and my father weirdly said that they were too wet and preferred his muffins to be dry. There's something up with that guy. Thank you, Blue! These were great muffins and I would definitely bake them again. I know Steve would go crazy for these muffins. Maybe I should bake banana cookies one day just like his grandmother.