The Virgin Stove

Making everything for the first time

Banana Muffins Part Deux

It’s always handy to have a go-to recipe for banana muffins since we always seem to have a few bananas that everyone forgets to eat and are in danger of becoming overripe. In my case, it’s this one.

I thought it was about time to try a new recipe. I found one from All Recipes that had an unusual ingredient: mayonnaise. I’m used to seeing yogurt or even sour cream in the list for banana muffin recipes but never mayonnaise. Plus this recipe had no eggs or butter so I was intrigued. Besides, I ran out of yogurt. Heh.

I was feeling experimental so I thought it would be funny to combine a couple of koffee kake Tastykakes with the extra dough. For those who are not familiar with the brand, Tastykakes are various baked goods produced in Pennsylvania and are primarily found in the East Coast of the US. I very rarely eat store-bought baked goods but these cupcakes are dangerously addictive. My favorites are the cream-filled chocolate and buttercream cupcakes. I love them so much that I could eat 6 in one sitting! I’m in the process of trying to avoid them since they go straight to my thighs. *sigh*

Chris thinks that I wasted two perfectly good Tastykakes. But I thought it came out lovely. Hmph.

Banana Muffins Part Deux
from All Recipes (scholzy)

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup white sugar
3 ripe bananas, mashed
1 cup mayonnaise
1/2 cup chocolate chips (optional, I didn’t use any)
2 tablespoons cinnamon sugar (optional)

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Stir the flour, baking soda, baking powder, and sugar together in a bowl. Add the bananas, mayonnaise, and chocolate chips; stir until well combined. Pour into prepared muffin cups to about 3/4 full. Sprinkle generously with cinnamon sugar.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

[print recipe]


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