Welcome to the first edition of The Family that EATS Together Fridays, which will focus on recipes you can make and eat with the kids.
It’s hard to find someone who doesn’t like banana bread. It’s even harder to find someone who doesn’t like banana bread with chocolate in it. And it’s almost impossible to find a family that doesn’t, at least occasionally, forget to eat all the bananas before they turn that wonderful color of brownish black that screams “time to make the muffins!”
Here’s what my 3yo and I did a few days ago, when the baby was asleep and we heard the bananas screaming.
First, we printed out my absolute favoritest banana bread recipe. It is SO banana-y. (And to my mother-in-law, who accounts for about 2% of my subscribers, I love yours, too.) You can find it by searching for Tyler Florence and banana bread.
Then we got out the muffin pan, because no matter how many recipes I have tried, I have NEVER made a loaf of banana bread that was perfect. It is SO hard to get the inside cooked before the outside is too brown. I solve that problem by making muffins, which are cuter anyway.
Then we followed Tyler’s directions, with a few exceptions. One, I used whole wheat pastry flour. Whole wheat pastry flour is my new true love. I use it almost exclusively now, and find that, with the exception of really delicate recipes like crepes (which I think it makes too bland), it is completely interchangeable for white flour. Two, I used coconut oil instead of butter. Why? Well, I thought banana-coconut was a good combo, although the coconut flavor didn’t come through too much. But also because I’ve started cooking a lot more with coconut oil. True, it’s a saturated fat, but it is made up of medium chain fatty acids, which people are realizing might help in certain areas like heart disease, and might also help raise the good kind of cholesterol. There are also claims that it helps with a myriad other things, including weight loss. It’s also a great moisturizer for skin and hair (and one of the only things I use on my own skin and hair–I just keep a jar in the bathroom!). Three, I used half sugar and half honey. If your bananas are really sweet, you can cut down on the sugar, but while mine were definitely overripe, they didn’t smell ubersweet, so I used a half cup of sugar and about a third a cup of honey. (He says to use a cup of sugar, but that’s crazy talk.)
Then we mixed. It’s a great recipe for a 3yo: he loved mashing the bananas with a potato masher. He always loves a recipe that involves turning on the mixer. (This one has you wisk two bananas with sugar and mash two others, so you get a nice combo of taste and texture running through the muffins.) We poured in the flour (this is much less messy at almost-four than it was at almost-three, I’m happy to say). And we added chocolate chips, even though these were not, strictly speaking, in the recipe. But I add chocolate chips to almost anything I’m making.
My husband likes these best plain. My son likes them best with chocolate chips. I like them best with chocolate chips and nuts. So sometimes I separate the batter at the end and make three different ones before baking. I like to use an ice cream scoop to fill the muffin pans–it’s easy and almost mess-free. (Nothing is completely mess-free with a 3yo is doing it, but that’s kind of the point.)
P.S. Since these are muffins, not a loaf, you will need to shorten the baking time considerably. I set the timer for 30 minutes the first time around and that worked great. You might want to try 25 minutes and check them, then put them in for another 5 or 10 depending on how you like them. You can stick a fork in the middle to see if the inside is done.
I hope you enjoy the recipe, and if you try it, let me know what you think. Do you have a favorite recipe you like to make with your kids?