This entire week feels like it has flown by faster than I could EVER imagine!
I feel like I was JUST packing boxes for the big hike across town to our new place, and in the blink of an eye, I'm somehow sitting in our new bedroom typing this post. What. Where did the week GO?? I seriously forgot how moving sucks the life out of you. Needless to say, there was a lot of heavy lifting, Uhaul trauma, and Time Warner escapades that I'm so glad are finished and my sleep schedule is happy I'm over with.
It's a challenge starting a new routine when you're adjusting to a new home, especially if you're like me and can't stop thinking about everything that still needs to get done. Not to mention having the itch to bake basically 24/7 and most of your new place is still packed in boxes all over the living room. So this weekend, we had a wild Friday night staying in and unpacking. I DID somehow managed to muster up enough energy to prep us some banana muffins for this morning before I went to explore our farmers market just down the road. Because not much is better in the morning than a banana muffin and a cup of cold brew.
1. Bake them
Bake these puppies for 15-30 minutes or so on 250-300 degrees and your bananas will brown almost instantly. This is the fastest way to insure the super soft, easy to mix texture a lot of recipes require from bananas, though the peels will blacken, this is always a handy trick to know.
2. Leave them on top of the fridge
This is what I manage to do the most often.Throw those babies on top of your fridge for roughly 3 days. Sometimes it doesn't take much longer than a day or 2, depending on the season and how hot or cool you keep your home.
3. Keep them bunched together
The more bananas still attached to one another, the more the chemical, ethylene, which is the compound that causes bananas to soften and change color is emitted, thus causing a faster browning. It takes a day or so for them to ripen using this trick.
4. Store them in a paper bag
This seems like a pretty obvious one, but when you pack bananas away in a brown paper bag, the ethylene will circulate in the small space and brown the bananas quickly as well. Keep an eye on these guys from 12 hours to a day and they should be darkened.
Do you guys have any tricks to keep your muffins from browning? How about muffin ideas?? Please let me know in the comments below!
Until next time!
Chocolate Banana Muffins w/ Cream Cheese Frosting
Makes 12 muffins
2 cups all purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 smashed ripened bananas
1/2 cup yogurt
3/4 stick unsalted butter, melted
2 teaspoons vanilla extract
8 ounce package of cream cheese (softened)
1 stick of butter (softened)
3 cups powdered sugar
2 teaspoons vanilla
Preheat oven to 350 degrees
Grease a cupcake or muffin pan and place muffin liners in each cup if desired, and set aside
1. For the muffins, in a large mixing bowl, sift all of the dry ingredients together. Set aside. In a stand mixer or using a handheld mixer, blend the wet ingredients, starting with the mashed bananas and yogurt, then the eggs, then butter and vanilla. Sift the dry ingredients into the wet mixture and mix until combined. Using a scoop, (I use a 1/3 cup measuring cup), divide the batter amongst the 12 muffin cups. Put in the oven for 20-25 minutes, or until you can poke a tooth pick through them and it comes out clean. Remove muffins from pan and place on a wire rack to cool
2. For the frosting, cut the softened cream cheese into small cubes and mix with your stand or handheld mixer until it begins to turn fluffy. Do the same to the butter and put in cubes in piece by piece until the cream cheese and butter become light and fluffy. Sift in the sugar and add the vanilla. Once the mixture is creamy, chill for 20 minutes in the fridge or go ahead and frost muffins if they're cooled to room temperature.