…are coming down the stairs…?
The biggest challenge college students face is NOT, in fact, found in the classroom. It’s something much more universally understood than Reimann’s or Bulgakov or even Darwin – I’m talking about rot and mold and time’s effect on food. You do not understand, I don’t think, how difficult it is to grocery shop for one person and make the best use of the shelf life before it goes bad. And I have a penchant for erring on the side of over buying AND I like variety, so I always end up with way more bread (naan, pita, sandwich, AND dinner rolls on one grocery trip once!) and fruit (a 6 lb watermelon, a cantelope, 2 bunches of bananas, 5 lbs of strawberries, 10 Fuji apples, essentially too much fiber in a diet) than possible for human consumption over the period of a week. And sadly, most of it isn’t salvageable. Molding alu naan and squishy avocados, not much you can do. But, occassionally you end up with something like overripe bananas and it’s a dream come true!
I’ve been in the process of moving into the new apartment and so junk has accumulated everywhere, and I managed to ‘misplace’ a bunch of bananas which I did not discover until I saw a haze of fruit flies hovering in a corner of the kitchen. Eureka! So I fought the fruit flies, screened the bananas and quickly searched for a banana muffin recipe. Voilà!
Banana Crumb Muffins
I used way more bananas than required for this recipe, and so they came out very moist and had to cool considerably before transferable from the pan to the rack. I also mixed in chopped pecans and chocolate chips into the batter as well as added a bit to the streusel topping. Yuum. And they smelled sooo good! A crunchy top (I love streusel), wonderfully ripe banana bits, cinnamon sweetness. You are gonna love these too. And the perfect resolution for overripe bananas!
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375*F. Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
In the upcoming days, there is going to be quite a bit of change and updating. I am getting ready for FoodBuzz as well as trying to increase traffic now that TasteSpotting is no longer (sorry Jean). My camera, however, is broken, so the pictures will be iffy. Family Dinner this week will be fairly quiet as there will be empty chairs. Olivia is getting ready for China and the other regulars are preoccupied. But no worries, a new cast is coming to town, so check back for the details.