Dark-spotted, fragrant bananas are ideal for baking, adding bold flavor to banana muffins, banana bread, and banana cake.
The problem with banana desserts is that when the desire to bake with bananas arrives, the bananas are not the right ripeness. Instead of waiting a few more days for the bananas to ripen, the bananas can be roasted in the oven to bring out the bright, familiar flavor. With extra vanilla extract and a sprinkling of chopped chocolate, these Roasted Banana Muffins are a simple treat for breakfast or afternoon snack.
- 3 medium-large bananas
- 2/3 cup 133 grams granulated sugar
- 1/3 cup 80 mL vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups 180 grams all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/3 cup 80 mL milk
- 2 ounces 60 grams semisweet chocolate, coarsely chopped
- Banana slices for garnish
- Chocolate shavings for garnish
- Preheat oven to 350 degrees F (180 degrees C). Place unpeeled bananas on a foil covered baking pan and roast for 20-25 minutes, depending on ripeness of the bananas. Remove the banana from the peels and mash. Set aside and let cool for several minutes.
- Keep the oven running. Line a muffin pan with paper liners.
- In a large mixing bowl, stir together sugar and oil. Whisk in the egg, vanilla, and mashed bananas until combined. Slowly add the flour, baking soda, and salt and mix until smooth. Stir in the milk and chopped chocolate.
- Fill muffin liners 3/4 full. If desired, place two thin banana slices on top of the muffin batter and sprinkle with chocolate shavings for garnish. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Kristin Rosenau is a baker and science teacher with a serious sweet tooth. She began an affair with butter and sugar fresh out of college and her love for baking has only matured since. The voice behind the blog Pastry Affair, Kristin develops recipes for the home cook, combining classic recipes and homespun flavors with a dash of honesty.