1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 – 1/2 tsp cinnamon (to taste)
1/8 tsp salt
3 tbsp applesauce
1/4 cup canola oil (or other neutral oil)
1/2 cup sugar
2 tsp vanilla extract
1) Preheat oven to 350°
2) Mix dry ingredients together in bowl
2) Mash wet ingredients in second bowl (I like to put the oil in a measuring cup and then mash the bananas on top of it.)
3) Make well in center of dry ingredients
5) Add wet ingredients to dry and stir until just moistened
6) Spoon into lined muffin tins
7) Top if desired with chocolate chips, nuts, and/or demerara sugar
8) Bake at 350° for 30 minutes (40-50 minutes for a loaf)
~ makes 12 muffins
When I was a kid, I hated bananas.
Yes, I know that is weird.
But it’s true. I liked zucchini better. Then everything else happened, like 20 extra years of taste bud development and the development of food allergies. I still like zucchini, and now I also like odd, grown-up things, like bananas and carrots. (I’m still not a fan of sauerkraut or the Disney Little Mermaid movie, so clearly there’s still some wrinkles around the edges.) I think the discovery of this recipe might have had something to do with my new-found appreciation for bananas. It’s quick, simple, and allergy-friendly. Best of all, it can be laden with chocolate chips or sprinkled with sugar, essentially turning it into a dessert that’s permissible and safe to eat at breakfast! …. and maybe also lunch, tea, dinner, and late-night study snack.
The only top eight allergen remaining is gluten. I’m fast approaching a gluten elimination trial, so if anyone has a version that is gluten-free, please comment!