So Jenn at Peas and Crayons had an awesome idea that I thought I would get in on. Every month, bloggers are going to post one of their favorite recipes onto their blog, and link it to Jenn’s blog. It’s going to make this huge “bloggers’ cookbook” where bloggers can check out each other’s favorite recipes (and nonbloggers can, too!).
The title of the cookbook is…
Today I’m going to share a recipe that I thought I had already shared, but I can’t find it anywhere in my posting history! So this recipe post is long overdue!!
Now I followed the original recipe from allrecipes.com exactly. So I encourage all of you to just click on the link above the picture, go to the recipe, and do exactly what this woman tells you to do! Thank you, Wendy Masters (whoever you are!), for your delicious recipe!!
I’m just going to share a few “tips” that may be useful …
If you can’t find ripe bananas in the store, don’t worry about it. Just buy whichever ones are there, and stick them in a brown paper bag for a day. I have no idea how or why, but they will ripen up super-quickly in that bag!
After you mix the dry ingredients, make a “well” in the middle. Add the wet ingredients into that well, and stir with a wooden spoon just until moistened. This isn’t a recipe that you want to use an electric mixer on. You want lumps and bumps.
For the topping, Wendy (I act like I know this woman personally … ) says to “cut” the butter into the other ingredients. I have no idea what that means. Just wash your hands thoroughly, and use your hands to integrate the butter into the other ingredients.
One of my friends from work (Stephanie) is an amazing baker. When she tried these muffins, she said that they were really good (which is a HUGE compliment from her), but she said that next time, I should add nuts. So I’m telling all of you … you may want to add some chopped walnuts to the batter. After all, Stephanie knows best.
Trust me, you should try these. They’re like banana bread, only better because of the crumbly topping!