Recipes from The Sylvia Center at Katchkie Farm are those used to to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Madeleine Fischer, program coordinator at The Sylvia Center, offers recipes that they cook with the youth, teens and families who participate in their cooking classes in the community and programs at Katchkie Farm. Follow their blog to learn more.
We’ve all found ourselves with bananas that are past their prime, but their sweet taste and mushy texture are perfect for moistening a cake, bread or muffins. They also freeze well, so if you have the bananas and no time to bake, just peel and slip them into a ziplock bag or freezer-safe container to save for later. We made this recipe for Banana Crumb Muffins in our teen cooking class. One of our students, Leah, declared this as her favorite recipe because she found the level of sweetness to be just right. The following week Leah came to class exclaiming that they were so good, she made them again with her friends. Next time you find yourself with overripe bananas in your kitchen, try making these muffins!
Banana Crumb MuffinsMakes 12 muffins Adapted from NYT CookingFor Topping1⁄2 cup whole wheat flour 1⁄4 cup sugar 1 teaspoon cinnamon 4 tablespoons (1/2 stick) butter, room temperature For Muffins¾ cup all-purpose flour ¾ cup whole wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 1⁄2 teaspoon salt 3 large, ripe bananas, mashed 3⁄4 cup sugar 1 egg, lightly beaten 1⁄3 cup butter, melted 1. Grease a muffin tin and preheat oven to 375 degrees. 2. For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter. 3. For the muffins, in large bowl, combine dry ingredients. Set aside. 4. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Mix well. Stir into dry ingredients just until moistened. 5. Fill greased muffin cups two-thirds full. Using hands, arrange coarse, pea-sized crumbs over muffin batter. 6. Bake for 18–20 minutes or until muffins test done with a cake tester. Cool in pan for 10 minutes before removing to a wire rack.
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