As a Shabbos gift, one of my friends recently sent over some delicious banana muffins.
They were so banana-ey, moist and delicious, that my daughter, Leah, asked me to get the recipe. Leah rarely eats baked goods, so I knew that these muffins were special. I vividly remember that as a two-year old toddler, Leah took a swipe of the frosting on her birthday cake and then exclaimed, “Now may I have a clementine?”
At Leah’s urging, I asked my friend, Michal, for the recipe and she was more than willing to share it. It is simple and filled with banana deliciousness.
Here it is:
2 cups sugar
1 cup oil
2 1/2 teaspoons baking soda
2 1/2 teaspoons hot water
1 teaspoon vanilla
3-4 ripe bananas
1 cup water
2 1/2 cups flour
Preheat oven to 350 degrees F.
Beat eggs and sugar and add oil. Mix baking soda with hot water and add to egg mixture. Mash bananas and add to mix. Add vanilla, water and flour.
Bake for 30-40 minutes or until toothpick inserted in center comes out dry.
If you have leftover bananas that are too ripe to eat, peel them and place in ziploc bag. Freeze until firm. Defrost in microwave until just soft and then place in mixer before adding the rest of the ingredients.
This recipe is also delicious baked in a loaf pan.
As a variation, sprinkle chocolate chips or chocolate chunks on top of the loaves or muffins right before baking.