banana-chocolate chip mini-muffins with vanilla-hazelnut icing.
they might not win any beauty pageants (why is food beauty pageants not a thing? it would be the highest rated show on earth. yea i’d watch the shit out of those.) but these babies came out near perfect in texture and taste.
i say near perfect only because i couldn’t smush the banana fully so there are gushy chunks here and there.
here is this very simple recipe:
- 2 ripe-ity ripe bananas - smushed
- 1/3 cup butter - melted
- 2/3 cup sugar - i used brown and white (my kitchen is no racist)
- 1 tsp vanilla
- 1 tsp baking soda
- 1 egg - beaten
- a pinch of salt
- 1.5 cups flour - ALL of the purposes
oven at 350 F.
smush banana and add the melted butter. then just chuck all of the other ingredients except flour so you can mix it well. add the flour in the end and just fold until the whiteness is gone (maybe a little racist). this is my answer to the over-mixing conundrum. add the flour last and handle it gingerly from then on.
since every oven i own tend to be some sort of hell-mouth, it was done in 16 minutes.
the icing is the tricky part. you have to get it mathematically precise. so read very carefully:
- some butter
- double that of icing sugar
- a bit of vanilla
- an eeh of milk
- and a pinch of salt.
- i also had some hazelnut powder from an earlier hazelnut grinding fiasco so i threw a whole thing of it in there.
so there it is. a monday afternoon spent in relative bliss.