Before my ears could tug my consciousness into the rising dawn, I found myself warmly enveloped by a soft aroma. Having flitted up the stairwell only to slink beneath my door, it simply lingered–awaiting my awakening. It’s scent slowly intensified, choreographed to the rising of the morning sun. And as my eyes fluttered open, it was then, with a post-slumber grin that I remembered, “Today is banana bread day.”
Banana bread day was symbolic. It indicated newness and intrigue. My mom always, always made banana bread for us on the first day of school, among other select occasions. Naturally, it was a race to the kitchen–even if that meant slipping down the stairs from running too fast. It didn’t much matter as long as you were the first one to the loaf of bread. The first one to slice into the center, allowing steam to fog up your glasses as you found the largest, softest, most butterscotch-meltiest piece of banana bread. Heaven. There has to be banana bread in heaven.
Sharing this bread with my husband for the first time made my heart beat a little faster with anticipation of his response. I only hoped he would liked it half as much as I did. “You have to make this again,” were the first words out of his banana bread-full mouth. Relief.
An entire loaf of banana bread, though, is a lot for two people. Even for two people who love it. Which is how we arrived in the land of banana bread muffins. The flavor is spot on and these muffins are so much easier to keep moist, take on the go, and share with a lucky few people. Whether loaf or muffins, please savor every bite and eat them warm! Room temperature is great but warm banana bread takes these up a whole nother level. And don’t be afraid of the butterscotch. It was made for banana bread.
Banana Bread Muffins
Yield: About 15 muffins
Preheat oven to 350ºf. Grease muffin pan or line with muffin cups.
In a large bowl, combine 1 cup flour, sugar, baking powder, baking soda, and salt. In a medium sized bowl, combine bananas, butter, and milk. Add wet mixture to dry mixture and beat until combined. Add eggs and remaining flour, beating until just combined. Stir in butterscotch chips. (May also substitute for chocolate chips or chopped walnuts. Or leave them plain!)
Using an ice cream scoop, fill muffin cups 3/4 full with batter. Bake for 25 minutes or until golden brown and a toothpick comes out clean. Allow to cool in tin for a couple of minutes before removing to a wire rack to finish cooling.
For a loaf of banana bread, follow directions and simply pour into a pre-greased loaf pan. Cook for about one hour or until risen, golden brown, and until a toothpick comes out clean.