Active Time:10 minsTotal Time:25 minsServings:8Jump to Nutrition Facts
Active Time:10 minsTotal Time:25 minsServings:8
Active Time:10 mins
Active Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Cook Mode(Keep screen awake)Ingredients1/2cupall-purpose flour1/2cupwhole-wheat flour1/2teaspoonbaking powder1/4teaspoonbaking soda1/4teaspoonground cinnamon1/8teaspoonsalt1 1/4cupsbuttermilk, at room temperature1/4cupunsalted butter, melted and cooled1tablespoonlight brown sugarplus1/4cup, divided1teaspoonvanilla extract2smallbananas, sliced 1/3-inch thick (24slices)
Cook Mode(Keep screen awake)
Ingredients
1/2cupall-purpose flour
1/2cupwhole-wheat flour
1/2teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonground cinnamon
1/8teaspoonsalt
1 1/4cupsbuttermilk, at room temperature
1/4cupunsalted butter, melted and cooled
1tablespoonlight brown sugarplus1/4cup, divided
1teaspoonvanilla extract
2smallbananas, sliced 1/3-inch thick (24slices)
DirectionsPreheat oven to 400°F. Coat a 24-cup mini-muffin tray with cooking spray. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt together in a medium bowl.Whisk buttermilk, butter, 1 tablespoon brown sugar and vanilla in a medium bowl until combined. Gently fold the buttermilk mixture into the flour mixture until just combined.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielDivide the remaining 1/4 cup brown sugar among the prepared muffin cups (1/2 teaspoon each). Place 1 banana slice atop the sugar in each cup. Spoon batter evenly over each banana slice, about 1 heaping tablespoon per cup. Bake until lightly browned and a wooden pick inserted in the center comes out clean, 10 to 12 minutes. Let cool in the pan for 5 minutes. Run an offset spatula around the edges of each bite to loosen, then gently turn the pan upside down to remove the bites. Transfer to a platter, banana-side up.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielTo make aheadRefrigerate cooled bites in an airtight container for up to 3 days.Equipment24-cup mini-muffin trayEatingWell.com, July 2024
Directions
Preheat oven to 400°F. Coat a 24-cup mini-muffin tray with cooking spray. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt together in a medium bowl.Whisk buttermilk, butter, 1 tablespoon brown sugar and vanilla in a medium bowl until combined. Gently fold the buttermilk mixture into the flour mixture until just combined.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielDivide the remaining 1/4 cup brown sugar among the prepared muffin cups (1/2 teaspoon each). Place 1 banana slice atop the sugar in each cup. Spoon batter evenly over each banana slice, about 1 heaping tablespoon per cup. Bake until lightly browned and a wooden pick inserted in the center comes out clean, 10 to 12 minutes. Let cool in the pan for 5 minutes. Run an offset spatula around the edges of each bite to loosen, then gently turn the pan upside down to remove the bites. Transfer to a platter, banana-side up.Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla MontielTo make aheadRefrigerate cooled bites in an airtight container for up to 3 days.Equipment24-cup mini-muffin tray
Preheat oven to 400°F. Coat a 24-cup mini-muffin tray with cooking spray. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt together in a medium bowl.
Whisk buttermilk, butter, 1 tablespoon brown sugar and vanilla in a medium bowl until combined. Gently fold the buttermilk mixture into the flour mixture until just combined.
Divide the remaining 1/4 cup brown sugar among the prepared muffin cups (1/2 teaspoon each). Place 1 banana slice atop the sugar in each cup. Spoon batter evenly over each banana slice, about 1 heaping tablespoon per cup. Bake until lightly browned and a wooden pick inserted in the center comes out clean, 10 to 12 minutes. Let cool in the pan for 5 minutes. Run an offset spatula around the edges of each bite to loosen, then gently turn the pan upside down to remove the bites. Transfer to a platter, banana-side up.
To make aheadRefrigerate cooled bites in an airtight container for up to 3 days.
To make ahead
Refrigerate cooled bites in an airtight container for up to 3 days.
Equipment24-cup mini-muffin tray
Equipment
24-cup mini-muffin tray
EatingWell.com, July 2024
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Nutrition Facts(per serving)170Calories6gFat26gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
