I eat a banana every day. Sometimes, I just can’t look at a bowl of cereal or a smoothie, though, and I have to burst out in happy banananess!
7 TBLSP flour
Large pinch of salt
1/2 teaspoon baking powder
Small pinch of baking soda
A shake or two of ground ginger
2 ½ TBLSP sugar
4 TBLSP of mashed-up ripe banana
1 TBLSP melted vegan butter
½ teaspoon vanilla extract
1 TBLSP almond milk (optional, to moisten if necessary)
1 ½ TBLSP walnut bits
1 TBSPL chocolate chips
1 TBLSP raisins
Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin (just two muffins) or mini-loaf pan with oil or cooking spray or line two muffin holes with paper.
- Mix the flour, salt, baking powder, baking soda, ginger, and sugar together in a small bowl.
- Combine the mashed banana, melted butter, and vanilla together in another small bowl. Stir the wet into the dry ingredients.
- Add milk by dribbles until it makes a wet and pourable batter that’s thicker than pancake batter and looser than bread dough. You may not need any milk at all, if your banana was moist enough.
- Add the walnut bits, chocolate chips, and raisins, and stir just enough to incorporate them. Don’t over work it.
- Pour into prepared pan. Smooth the top of the batter.
- Bake for 25 minutes or until a toothpick inserted into the middle comes out clean.
Allow to cool on a rack. It will deflate a little bit.