Roasted Banana Muffins

I don't know about you, but I've heard from a bunch of different places about roasting bananas before using them in baked goods... I always thought this sounded good but it wasn't until this weekend I realized just how much I was missing out!! I stuck the bananas on a cookie sheet in a 350 degree oven for 10 minutes... they came out black and gross looking but once you peeled back the skin the insides were a nice vibrant yellow and so super soft. They smelled AMAZING and I couldn't wait for them to cool to start adding things in. (Make sure you let them cool a little though, otherwise you'll have scrambled cooked egg in your muffins... ewwwww)

The weekend was full of all types of baking, pancakes (recipe to come later this week), pumpkin cinnamon buns, poose cookies, and then finally roasted banana muffins. I'm not sure where I exactly came up with the recipe, I basically made it up as I went and (amazingly) wrote measurements down as I went along. Add a little bit of this a little bit of that... They came out of the oven steaming, so inviting, just asking to be devoured... oh, and they were.


John even proclaimed they were the best thing I had come up with to date! Pretty impressive statement if you ask me :) So they have his stamp of approval :) We sat and happily munched on these throughout the course of the night, and John told me this morning that amazingly some of them actually survived the night! And amazing feat if you ask me :) You see the recipe only made 12... next time I will be doubling this for certain.

Roasted Banana Muffins
created by me
makes 12

1 cup whole wheat flour
1/2 cup old fashion oats (take them and pulverize in a food processor)
2 tsp baking powder
dash salt
1 tsp cinnamon
3 small to medium roasted bananas (how to: below)
2 Tbs splenda blend (or just use more honey to taste and leave this out)
1.5- 2 Tbs Honey
1 egg
1/4 cup skim milk

ROAST whole bananas by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black), cool until you are able to handle them without burning yourself.

WHISK flour, pulverized oats, baking powder, salt, and cinnamon in a small bowl.

PEEL bananas and place into a large bowl, stir in sugar & honey, beat in egg.

ADD dry ingredients a little at a time to wet, alternating adding in skim milk a little at a time, ending with milk.

POUR into greased muffin tins and bake in a preheated oven at 350 degrees for 15 minutes or until a tester comes out clean.

Try not to chow them all in one sitting... it's hard not to though :)

8 chews:

Jeanne said...

Roasted Bananas?! Why have I never heard of this before? It sounds fa-bu-lous! I definitely will have to try this.

Meg said...

Fabulous! Roasted bananas sound so yummy!

Reeni said...

I've never heard of roasting them, either. YUM!! Your really onto something here. I am so curious, I have to try this soon. Your muffins look great, I love the oats in them.

Hannah said...

Mm, roasted banana bread sounds even better than the standard! I must try this technique next time.

stephchows said...

awesome!! I'm so glad everyone is as excited about these as I am. Let me know how it all goes when you make them! Oh and I realized I didn't mentioned I tossed some chocolate chips in half the batch for John... that's what those little brown chunks are haha :D

Anonymous said...

I agree -- roasting bananas sounds like such a good innovation! A couple of questions.... I have a number of bananas in the freezer, just waiting to go into a banana bread/muffin. Can I roast those, or should I stick to fresh. And if fresh, is it good to roast the really ripe to the point to almost rotting banana that's always the best in baked goods?
Thanks!

Caddie

stephchows said...

Hi Caddie! Great questions. I haven't experimented too much yet but I would probably stick with non frozen bananas. The bananas I used were perfect for eating ripeness and they turned out great, the roasting really intensified their sweetness!! I'm sure you could use really ripe bananas with the same results, the great thing about using the not overly ripe bananas is you can have the bread whenever you want. Normally you have to buy the bananas and wait for them to get over ripe... this way you can have instant banana bread, no waiting :) If you try roasting the frozen let me know how it turns out! Happy friday!

stephchows said...

UPDATE: ok so i tried roasting bananas that were still half green... bad idea! hahah they still tasted green even after roasting... so use bananas that are at least all yellow!

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