The current Melbourne heat wave has finally broken and it is raining. 'Heavy rain" Ben is calling it. So it seems that my timing in deciding to make Banana bread/muffins couldn't be better. Just as the world starts to cool off my kitchen is still stinking hot.
My muffins are reminding me of two weeks my family once spent arguing by the light of a kerosene lamp. When I was younger and living on the other side of the planet our household electricity supply was notoriously unreliable during the winter. One winter a far-off tree lost its footing in a storm and collapsed onto the mains power lines leaving us in the dark. I can't remember the exact sequence of events anymore but I think that my dad had some grandiose idea of assisting our neighbour by removing a tree that had been dangling over their power lines. My dad, combining equal parts DIY enthusiasm with his self-described 'professional' climbing skills and a general lack of regard for other people's thoughts, climbed a tree and cut this dangly tree down. I can remember the 13-year-old shame that I felt as my dad ascended the tree in full fluorescent climbing regalia and brand new hardhat. Dad got the job done; the dangly tree was no more, but on descent this tree had fallen on the power line for our house and the force of the falling tree had ripped the connecting pipe and all the main power line out of our house. I don't remember what my mom said but it is with funny sad reflection that I can see why they later went their separate ways.
Anyways, back to my muffins, this is my most favourite banana muffin recipe:
1 1/4 cups sugar
1/2 cup butter or margarine, softened (I just use vegetable oil - thanks mom)
2 eggs
1 1/2 cups mashed very ripe bananas (3 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired (I never ever desire)
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F (175 in my language). Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. (Whatever, I just use muffin pans or any loaf tin and fill it 1/3 full)
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pan
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. (muffins I do for 15 mins approx) Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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