A banana bread muffin, split, toasted under a broiler, with fancy butter and a cup of tea. This is a breakfast for a gray, rainy day, one that never manages to crawl above the mid-40′s in temperature. Three months from now, these temperatures will feel positively quaint.
Adapted from Bon Appétit Magazine
This is my all-time favorite banana bread. It's not too sweet, it's not too rich, it's full of banana flavor and a little nuttiness from the whole wheat flour and flaxseed. It toasts gorgeously; and though it doesn't need it, a little pat of butter is a luxurious accompaniment. Some days require luxury.
If you'd like to make this into muffins, increase the oven temperature to 350º F and bake for about 30 minutes. I always seem to get 15 or 16 standard size muffins out of each batch.
- 127 grams (1 cup) unbleached all-purpose flour, plus additional for dusting the pan
- 85 grams (2/3 cup) whole wheat flour
- 25 grams (1/4 cup) ground flaxseed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 148 grams (3/4 cup) sugar
- 1 cup smashed very ripe bananas (2 to 3)
- 1/3 cup buttermilk
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla extract
1. Preheat the oven to 325° F. Lightly butter a 9 x 5 inch loaf pan, and sprinkle with flour. Shake the pan around to coat evenly with flour, then turn the pan upside down over the sink and knock on the bottom to remove any excess.
2. In a medium bowl, whisk together the flours, flaxseed, baking powder, baking soda, salt, and spices; set aside.
3. Using an electric mixer, whip the eggs and sugar together until fluffy and light, about 5 minutes. In a liquid measuring cup, smash the bananas until smooth (a fork works well here). Make sure there's at least 1 cup; if it measures more than that, don't worry one bit. Add buttermilk, oil, and vanilla, and stir until combined.
4. Add the banana mixture to the eggs and sugar. Mix until just blended. Remove the bowl from the mixer and add the dry ingredients. Stir together just until the flour is moistened and no large pockets remain; do not overmix. Transfer batter to the prepared pan, and lightly smooth the top.
5. Bake at 325° F until golden brown on top and a tester inserted into the center comes out clean, about 1 hour. Let cool briefly in the pan before removing to a rack to cool. Excellent served warm, or sliced and toasted.