The Cherry Pie didn’t work out so well, but I still managed to bake up a treat this afternoon thanks to some over-ripe banana and a recipe with interesting proportions.
Also, I apologize for today’s photos. My camera and the light aren’t getting along at the moment.
This recipe is from a site called The Prepared Pantry and I chose it because the muffins in the photo had such nice crowns. Also, the ingredient list was a little different than most. There was a high proportion of bananas, not much sugar in comparison to flour, and the recipe called for egg yolks instead of whole eggs. I was interested in seeing what the texture would be like, and very pleased with the results. These were very light, almost yeast-like muffins with just the right sweetness. The topping helped in that department, so I wouldn’t leave it off.
If you have plenty of bananas and there are people who like banana bread in the house, I highly recommend that you use the original recipe from Perfect Pantry.
However, if you are determined to scale it down, I’ve written the recipe below as I made it. I scaled it down to 1/3 of itself (4 muffins) and used gram measurements for most things. If you plan to make the small, scaled down recipe then you probably know what you are getting yourself into since scaled down recipes aren’t always the same, but if you have a scale you should get the same results as I did because I used the gram measures.
Small Batch Sour Cream Banana Muffins (Makes 4)
3/4 cup ripe mashed banana (170 grams) — about 1 1/2 bananas
3 scant tablespoons sugar (about 35 grams)
1 tablespoons plus a teaspoon of vegetable oil (18 grams)
1 large egg yolk
2 slightly generous tablespoons sour cream (38 grams)
1/4 teaspoon vanilla extract (generous)
¾ cups all-purpose flour (3.3 oz), bleached will give you a lighter muffin
1 teaspoon baking powder
1/8 (generous) teaspoon baking soda
1/8 (generous) teaspoon salt
2 tablespoons brown sugar
2 teaspoons flour
Pinch salt (omit if using salted butter)
1/4 teaspoon cinnamon
2 tablespoons chopped nuts
2 teaspoons unsalted butter, melted
Preheat oven to 400 degrees F. and spray 4 muffins cups with flour-added cooking spray (or use liners).
Put the banana and sugar in bowl of stand mixer and beat until light and fluffy and free of banana lumps. Beat in the vegetable oil and egg yolk. Stir in the sour cream and vanilla, keeping the batter light. Mix together the flour, baking powder, baking soda and salt. By hand, stir flour mixture into banana mixture.
Scoop up batter and divide evenly among greased cups.
Make topping. Mix together brown sugar, flour, salt, and cinnamon. Stir in nuts. Add melted butter and stir until you have moist crumbs. Sprinkle tops of muffins with crumbs (you will have leftovers).
Bake on center rack at 400 degrees for 8 minutes.
Reduce oven heat to 350 degrees F and bake for another 15 minutes or until a cake tester or toothpick inserted in the muffins comes out clean. My muffins didn’t really seem done, but the toothpick came out free of crumbs so I knew they were.