For the longest time I thought everything my mother created in the kitchen was a Newfoundland invention. When I was a youngster she would make cabbage rolls from scratch. She would make the filling and boil the cabbage and spend the afternoon rolling them up and baking them for supper. Same with Chinese food. She would cut up pieces of chicken, dip them in batter and deep fry them. Then she would make her own sweet and sour sauce and serve them with stir fried veggies and rice. I thought both of those dishes were Newfoundland recipes. Later, when I was older, I found out that those recipes weren’t authentic to just Newfoundland. But that’s the great thing about food, it becomes authentic to the person making it.
As a baker I’ve learned how to do pastries and breads from around the world. I’ve made baguettes from France, Victoria sponges from England, Swiss meringues, and countless others. But when I try a recipe and I get comfortable with it, then I can experiment and make authentic to me. I can add my ingredients and my take on the recipe. So that’s what I’ve done with this basic banana muffin recipe.
I’ve added the richness of buttermilk and the sweet cinnamon sugar to just give it my spin on a classic muffin. Yes, you can find many, many, many banana muffin recipes out there, but I haven’t found one that adds the cinnamon sugar on top. And that’s the great thing about recipes. You just tweak it a little and it becomes yours.
So, enjoy these wonderful buttermilk banana muffins with a nice cup of tea. And who knows, maybe you’ll change it up to make it your own and it will be just as good, if not better. Remember to invite me over so we can swap!
Buttermilk Banana Muffin
- 2 cups All purpose flour
- 1/4 cup granulated sugar
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 large egg beaten
- 2/3 cup buttermilk
- 1 cup mashed banana about 3 bananas
- 2 tbsp vegetable oil
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/2 cup butter or margarine melted
Preheat oven to 400F
In a large bowl combine the flour, sugar, baking powder, cinnamon, and salt. Use a whisk to mix thoroughly.
In a large bowl with your hand mixer combine the mashed bananas, buttermilk, egg, and vegetable oil. Turn the mixer to low and slowly add the dry ingredients. Blend until you cannot see any flour. Do not overmix.
Transfer the batter to greased or lined muffin tin. Using a scoop, fill each until 3/4 full. Bake on middle rack in the oven for 20-25 minutes. The muffins should be slightly brown around the edges.
Let cool for a couple of minutes in the pan and then transfer to a rack to cool completely. Meanwhile combine the remaining cinnamon and sugar in a small bowl for the topping.
Once the muffins have cooled, take one and first dip in the melted butter, shaking off any excess. Then dip in cinnamon sugar.