Just in case you were wondering, if you decide to take my One-Banana Banana Bread recipe and make it into Small Batch Banana Muffins, it will work. It will work well.
It will work if you use non-dairy milk or whole milk. It will work if you use lemon juice or white vinegar instead of apple cider vinegar.
It will work if you use dark brown sugar instead of light brown. It will work if all you have is granulated sugar.
It will work if you use canola oil or coconut oil or melted butter.
It will work even when you get distracted by a Zoom call with friends and forget the (flax or regular) egg. In fact, your muffins will actually be better *because* you skipped the egg. I swear.
That never happens. It’s a quarantine miracle.
Er, *six* quarantine miracles.
Small Batch Banana Muffins
makes 6 standard muffins
1/3 cup milk of choice (non-dairy for vegan muffins)
1/2 teaspoon apple cider vinegar
1 cup all-purpose flour
1/2 cup light brown sugar, packed
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
1/4 cup canola oil
1 large very ripe banana, mashed
Preheat oven to 400F. Grease or use muffin liners in 6 cups of a standard muffin tin. Fill the remaining cups 1/3-1/2 of the way with water (to keep the pan from warping in the oven). Set aside.
In a measuring cup or small bowl, use a fork to whisk together milk and apple cider vinegar.
In a small bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
Whisk oil into milk mixture, followed by mashed banana. Add dry ingredients. Use a silicone spatula or wooden spoon to fold ingredients together (20 strokes maximum). Batter will be thick.
Divide batter among prepared muffin cups. Bake 5 minutes. Reduce temperature to 350F and bake another 14-16 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for at least five minutes before removing to a rack to cool completely. Serve. Leftovers will keep covered at room temperature for a couple of days, but may be refrigerated for up to 5.
This post really couldn’t come at a better time: New York weather has officially crossed over into the “totally disgusting” zone. Blazing hot, humid AF—you get the picture. There will be no baking in my Brooklyn kitchen until Monday, at the very least.
So, let’s skip the oven this weekend and make milkshakes instead. Caramelized Banana Milkshakes, to be specific.
Sure, they require five minutes of stove time to caramelize the bananas, but that small amount of cooking will be totally worth it when you’re blitzing up frosty, brown sugar & banana milkshakes.
We’re talking pure banana flavor here, unencumbered by cinnamon or anything else. You may, of course, add a pinch of whatever you like, but don’t go too crazy. Simplicity is the name of the game.
This recipe is a breeze: three steps, four ingredients (six, if you count the recommended 
Nobody really needs more than one recipe for banana bread, but here I am anyway, posting a fourth.
Yes, now you can go into my archives and make banana bread four ways: 
This loaf is everything you want in a banana bread—easy, no-mixer, moist, rich, intensely flavored—with a fudgy stickiness usually reserved for 
The rules for Chocolate Banana Bread are the same as with all my banana breads: use only the saddest of bananas and don’t stir the batter together more than 25 strokes. I’m serious—count your stirs aloud and stop at 25. The reason is simple: the more flour is stirred into liquid ingredients, the more its gluten forms. More gluten means tougher results. Rubbery banana bread? No, thank you! So, keep the stirring to 25 strokes and don’t be alarmed if there are a few floury streaks leftover; they’ll be long gone by the time your Chocolate Banana Bread comes out of the oven.
Another quality this loaf shares with its cinnamon-spiked sisters? It’s good on day one, but unreal on day two. The chocolate and banana flavors combine and deepen overnight to create a near-
Love that ❤ 
Outdoor entertaining season is so close, I can taste it…and it tastes like Banana Cream Pie.
Cold and creamy, with a soft banana-scented filling and a crumbly, buttery Nilla Wafer crust—it’s basically everything that’s good about 
This pie is a little kitschy and very retro—the sort of dessert that everyone forgets they love until they are presented with it…and then they fall in love all over again.
I defy you to find a warm weather occasion that can’t be improved by Banana Cream Pie.
Rooftop cookout? Banana Cream Pie for dessert. (Pro Tip: this is especially good on nights that involve fireworks.)
Beach weekend? Don’t forget a box of Nilla Wafers.
Netflix and chill…and Banana Cream Pie.
Trust me. This is a pie capable of winning you new friends.
I mean, I don’t know about you, but if I come to a gathering and someone has made Banana Cream Pie, I want to find that person and make them my friend.
Banana Cream Pie
In the last few weeks, I’ve been posting recipes I developed in my pre-blog days. It’s been way fun to revisit all the things I was making back then! And by “back then,” I mean four years ago 😛
I inadvertently started this little project when I posted some 
Y’all, these cookies are as easy as they are delicious…and they’re really delicious. If you are into banana and cinnamon, you’ll love these rumpled beauties ❤
We’re having a blizzard here in NYC, so it’s a great day to stay home and bake. You likely already have all the ingredients for this simple dough, with the exception of the overripe bananas. If you have any bananas at all though, you can give them a quick bake and they’ll be recipe-ready!
The dough comes together in just a few minutes. You’ll notice there are no eggs in this recipe—adding them would make the cookies cakey, and I don’t go for cakey cookies. Let the dough chill for an hour; this will allow the butter to firm up and the cinnamon and banana flavors to meld.
When you’re ready to bake, roll the dough into balls and coat them in cinnamon-sugar. There’s already cinnamon in the dough, but they’re not snickerdoodles without the sweet, crispy coating!
Banana Snickerdoodles bake up thick and chewy with big banana flavor and just enough cinnamon. You’ll dig the contrast of the soft centers and crispy edges, too. Trust me–you’re going to love these ❤ 
e2 bakes brooklyn 