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Well, we’re all on day 4-ish of strict social distancing… I’m not entirely sure when they started telling us to be socially distant, but as of right now, I have not left our house for 4 days. Trying to do my part in protecting our community while simultaneously bringing you all an abundance of recipes to try. You’ve got time, so ya might as well cook!
Bananas that I had purchased last week were starting to turn REALLY ripe on me and during this time of social distancing/ quarantining, no food needs to go to waste. NOT EVEN ripe bananas. I mean, ripe bananas are like gold. They should never go to waste. If you’ve been throwing them away all this time, consider yourself WOKE now to the power of ripe bananas in baking.
Bananas can be subbed in recipes for butter, oil, sugar… the possibilities are endless. So don’t throw them away, my friend. Toss them in your freezer until you’re ready to make these muffins!
This recipe is about 100 years old and has been passed down in my family from my great grandmother to my grandma to my mom and now me! Though, it originally was made as a regular cake and there were no bananas used. The recipe that’s been passed down in my family calls for butter, but instead, I subbed in the ripe bananas I had on hand.
If you look really close at the picture above, you can see the little layer of cinnamon & sugar there in the middle. As a kid, I always wondered how my grandma got the layer of cinnamon-sugar filling in the middle of the coffee cake. Always a favorite treat of mine that she brought over to our house. We had it for breakfast of course and the big debate in our family was to warm it up or not to warm it up. Some liked it straight from the fridge and some (like myself) loved it warm. So you can decide what you will do with these muffins! I still heated mine up before enjoying one for breakfast 🙂
Ok, now a quick word about this recipe before letting y’all have at it. As I’m so very sure you are reading every single word I have written here and are now debating with your family on whether to heat up the muffins or not, but this is not really what I would consider the most healthy of recipes.
Sugar isn’t something I use a ton of and you just can’t make a good coffee cake without it, so, it is loaded up with the good stuff. However, I did lower the fat content but subbing in the bananas for the butter… so technically these are a little healthier than they would have been!
Even THOUGH these aren’t the absolute epitome of healthy breakfast items, they are freaking delicious. While everyone is quarantined to their homes, I say a little sugar is needed anyways. So hope you all enjoy this very special recipe and don’t you dare start calling them quarantine muffins. They deserve better than that!
AuthorAshleyDifficultyIntermediate
Pre-heat your oven to 325 degrees. Grease a muffin pan or use muffin cups if you prefer.
In a bowl, mix together the cinnamon-sugar filling ingredients and set aside.
In a stand mixer (or by hand will work too), cream the bananas and sugar together. Then add in the 2 eggs and cinnamon and mix thoroughly.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Once you've got the dry ingredients properly sifted together, start adding them to the wet ingredient mixture a little at a time. Mix together well, scraping the sides of the bowl a time or two as needed.
Finally, add in the sour cream and vanilla to the batter and mix. Once the sour cream is completely combined into the batter, you're ready to start pouring into the muffin cups.
In the muffin pan (I used a silicone muffin pan) fill each cup halfway. Then you will carefully spoon on some of the cinnamon-sugar filling to coat the entire middle of the muffin. Then you will pour more batter into the muffin cups until each one is full. Finally, you will sprinkle the tops with more cinnamon-sugar filling so they look like the photo when they are ready to go into the oven.
NOTE: there will be plenty of cinnamon-sugar filling, so don't feel like you have to use it all.
Pop them in the oven for 22-25 minutes. Stick a toothpick in and if it comes out clean, then they are done!
Ingredients
Directions
Pre-heat your oven to 325 degrees. Grease a muffin pan or use muffin cups if you prefer.
In a bowl, mix together the cinnamon-sugar filling ingredients and set aside.
In a stand mixer (or by hand will work too), cream the bananas and sugar together. Then add in the 2 eggs and cinnamon and mix thoroughly.
In a separate bowl, sift together the flour, baking soda, baking powder and salt. Once you've got the dry ingredients properly sifted together, start adding them to the wet ingredient mixture a little at a time. Mix together well, scraping the sides of the bowl a time or two as needed.
Finally, add in the sour cream and vanilla to the batter and mix. Once the sour cream is completely combined into the batter, you're ready to start pouring into the muffin cups.
In the muffin pan (I used a silicone muffin pan) fill each cup halfway. Then you will carefully spoon on some of the cinnamon-sugar filling to coat the entire middle of the muffin. Then you will pour more batter into the muffin cups until each one is full. Finally, you will sprinkle the tops with more cinnamon-sugar filling so they look like the photo when they are ready to go into the oven.
NOTE: there will be plenty of cinnamon-sugar filling, so don't feel like you have to use it all.
Pop them in the oven for 22-25 minutes. Stick a toothpick in and if it comes out clean, then they are done!
I think these are good but to make it even healthier, how would you suggest to cut the sugar amount in half?
Hi Judith! Thank you for your thoughtful comment. I hope you still find this answer helpful! I like to use Monk Fruit sugar as a 1:1 replacement for regular sugar. It bakes well and won’t cause you any issues, plus it is a zero calorie alternative to sugar. You can also sub in greek yogurt for the sour cream to give the recipe more protein. Those are the easiest substitutions that you can do and not alter the outcome. I hope you find this helpful! Thank you for following 🙂