Here’s another breakfast recipe that gets rave reviews from my kids. Besides, who else do we aim to please than our kids when it comes to mealtime? What I love, love, love about this recipe is that there is no sifting of the dry ingredients! Huge timesaver for a momma! It’s basically just dump, mix and pour into your muffin pan. And I feel better about the whole wheat flour too. These are really moist due to the sour cream but I have used applesauce instead with really good results too. And I love that this was in Martha Stewart Baby; I would totally let any of my solid-eating babies eat these. Beware, these don’t last long; my kids eat about six of these at a time between the two of them.:)
Recipe Adapted From: Martha Stewart Baby Magazine
- 4 (1 1/2 to 2 pounds) ripe bananas
- 1 cup packed light-brown sugar
- 1/2 cup canola oil
- 1 large egg
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 tablespoon pure vanilla extract
- Preheat oven to 350 degrees. Line a muffin pan with paper liners.
- Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
- Fill muffin liners three-quarters full. Bake until tester inserted into center comes out clean, about 25 minutes, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
One Comment Add yours
These sound fabulous. This recipe is bookmarked, and I am ready to bake these soon!