Banana Muffins with Chocolate Ganache
I had two lonely overripe bananas on the counter and they inspired me to make them into something better. I decided to do the mini-muffins for this recipe but you could easily adapt it to regular sized muffins and just cook them a couple of minutes longer. These bite-sized treats are a really delicious after school or after soccer/baseball kind of snack or can just as easily make their way to a lovely brunch table. The added bit of ganache might seem fancy but it’s really quick and easy, I promise. The muffins are tender and taste like actual banana with a tiny hint of cinnamon. And one little tip, I love to mash my bananas but leave them a little chunky so you get bits of banana in each muffin, or if you prefer a smoother consistency just mash them with a little more gusto. Freeze or serve fresh – either way these are heavenly.
Muffins
Ganache
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Muffins
2 cups all purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt ¾ teaspoon ground cinnamon 1 ½ sticks unsalted butter, room temperature 2/3 cup dark brown sugar 2 eggs 1 ½ teaspoons real vanilla or vanilla bean paste 2 ripe bananas, smashed with a fork (chunks are okay!) Chocolate Ganache |