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.