Banana Bandit
William T. Templeton
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La Belle Cuisine - More Breakfast Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

The Barefoot Contessa's Banana Crunch Muffins

"Bananas are my favorite fruit, because they have appeal."
~ Unknown

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Banana Samba
Greg Brown
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Banana Crunch Muffins


The Barefoot Contessa Cookbook
by Ina Garten, 1999, Clarkson N. Potter, Inc.

Makes 18 large muffins

“This muffin is the perfect balance of moist muffin and crunchy surprises.
It is important to use really ripe bananas to get the best flavor.”

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe banana (2 bananas)
1 cup medium-diced ripe banana (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola or shredded coconut (optional)

Preheat the oven to 350 degrees [F.]
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla and mashed bananas, and add the to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan and serve.

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