I’ve been keeping a close eye on the banana situation recently. We like bananas in our family, I usually keep the fruit bowl stocked with them, but, you know, sometimes there is disequalibrium between supply and demand. And for those times there is banana bread.
After the first brown spots appeared on the bananas on my counter, I began to get hopeful. I flipped through a few of my cookbooks, contemplating my banana bread options. I saw a recipe for a banana cardamom cake and got excited. Days went by. The bananas were definitely going to be mine to bake with. Really, it was time. Seriously.
Then today this recipe popped up on my screen, and I was ready. (Isn’t that a nice blog? Go ahead, go click through to her website, check out that recipe, and vote for her for a Bloggie for Best Canadian Blog. I’ll wait.) You back? So you saw why I didn’t just make that recipe: the coconut. I know I’m in the minority here, but coconut isn’t my favorite. What IS my favorite, you ask? Chocolate, of course. So I knew it was time for a recipe mashup. One other consideration was that I wanted to make these healthy enough for my kids’ school lunches, which meant that starting with a stick of butter was out.
I went halfsies on this recipe and made some some of the muffins with cocoa and chocolate chips and the rest without. You’ll like them either way. Banana Cardamom Muffins start with 2-3 mashed bananas, of course, preferably sorry browning specimens that have been rejected by your family. Mix the mashed bananas with 3/4 c. buttermilk, 1/2 c. brown sugar, an egg, and 2 Tb. melted butter. Stir 1 c. oats into the wet ingredients. In a separate bowl, combine 1 1/4 c. whole wheat pastry flour, 1 tsp. ground cardamom, and 1 1/2 tsp. baking soda. (If you are making the chocolate version, now add 2 Tbsp. cocoa powder and a handful of chocolate chips to the dry ingredients and 1 tsp. vanilla to the wet ingredients.) Mix the wet ingredients into the dry just to combine and scoop the batter into lined muffin tins. Bake at 350 for 20-23 minutes, checking every minute after 20 minutes to avoid overbaking.