278
Photo, Roberto Caruso.
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large overripe bananas, well mashed (1 cup)
1 cup light brown sugar
2 eggs
1/2 cup canola oil
1/2 cup buttermilk
1 1/2 tsp vanilla
PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.
WHISK flour, baking powder, baking soda and salt in a medium bowl.
WHISK bananas, sugar, eggs, oil, buttermilk and vanilla in a large bowl until smooth. Stir in flour mixture until combined. Divide batter among prepared cups. Top each with 2 small banana chips.
BAKE until browned and a tester inserted into centre of bread comes out clean, about 18 min. Cool in pan on a rack, 10 min. Remove from pan and let cool completely. Kitchen Tip: Peel overripe bananas and store in freezer bags for the best banana flavour.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.