May 22, 2017
  • 6 bananas, well ripened, frozen, and thawed
  • 100 g. canola oil
  • 200 g. brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 75 g. buttermilk
  • 210 g. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • granulated sugar
  • banana chips

Preheat oven to 350 F.

Puree bananas in blender or using the whisk attachment of a mixer. In a mid-size mixing bowl, combine bananas, canola oil, brown sugar, vanilla, eggs, and buttermilk. Stir well.

Sift flour, baking soda, baking powder, and salt into a separate bowl. Add to wet mix and stir to combine, making sure that the batter is smooth and without lumps of flour.

Spray muffin tin with non-stick spray. Fill each cup to 7/8 of the way full of batter. Sprinkle the top of each muffin with a generous dusting of granulated sugar and top with a single banana chip. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out moist, but not covered in batter. The yield on this recipe is 12-16 muffins.

Recipe Notes:

  • We have found that using really ripe bananas produces the best naturally sweet and caramel-like banana flavor. Additionally, freezing your bananas is an important step! Without freezing, the bananas seem to produce a slightly stodgy, wobbly muffin rather than one that’s both light and moist.
  • Greek yogurt can be substituted for buttermilk in this recipe, but we’ve found the results to be less consistent as well as a little lackluster. If you don’t keep buttermilk on hand, you can make a substitute from milk and vinegar.


September 2017

“When I could still see clearly, I’d start every morning of each day by painting a portrait from my imagination. As my eyesight began to fade, the way I work had to adapt to suit what I could see. I decided to proceed without glasses or magnification of any kind knowing fully I must embraced my blindness if I were continue making art without headaches that accompanied the use of a loupe, magnifying glass, or glasses.  Thus the adventure continues, making art nearly blind.”