This last weekend I embarked on a challenge from Hilary (PlumpJack President), who, after I said it would be a great idea to make items from the PlumpJack Cafe cookbook and write about them, responded with, “let’s not talk about it, let’s do it.” The proof is now in the muffins, like the roasted banana muffins that were first up. I chose this recipe because I was out of cereal and various other breakfast items and thought it would be a good idea to whip something up for my son’s morning fix. Turned out he loved the muffins so much he hid them after I told him we would take the rest to his school to share with this classmates. Obviously, he’s an only child.
So begins this blog post series where I cook my way through the PlumpJack cookbook. I won’t be recreating every item in the book, but will choose the dishes that most interest me and that are most accessible for what I already have in my pantry or fridge that need just a few additional ingredients. I will most likely improvise, which means replacing ingredients with other similar ingredients, and I encourage others who want to take this challenge to do the same. The objective is to share these great tried and true recipes online since the book is no longer available in print. Stay tuned for our weekly recipe posts from myself, a PlumpJack Group team member, and our guest contributors. Our hope is that we’ll inspire a community of like-minded individuals who want to try new recipes and have fun with it. Come along for the ride and take the PlumpJack Cookbook Recipe challenge.
If you’re up for the challenge you will be rewarded. The person who cooks and posts the most images with feedback from the cookbook on our Facebook page
will earn accolades and a complimentary dinner for two at Balboa Cafe in San Francisco or Mill Valley.
Roasted Banana Muffins
Recipe from The Carneros Inn.
2 ripe bananas
2 cups AP flour
1 ¼ sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup milk
1 large egg, beaten
4 tablespoons (1/2 stick) butter, melted
Pre-heat oven to 400F. Cut a three-inch slit down each banana and lay on a baking sheet. Roast bananas until the skin turns black (see photo) and the juices in the banana start from the slits in the skin (about 10 minutes). Remove bananas from oven, keep oven on at 400F. After bananas cool enough to handle, discard peels and place in a large bowl or shallow dish. Mash with fork and set aside.
In a large bowl combine dry ingredients. In another bowl mix wet ingredients and mix with mashed banana. Thoroughly combine the dry ingredients with banana mixture and stir to blend well.
Place a paper baking liner in the muffin tray (I did not since I didn’t have on hand, I used a non-stick muffin pan and rubbed with butter and it worked fine). Spoon muffin mixture about ¾ full. Bake until golden brown, or until toothpick inserted comes out clean. About 15 to 20 minutes.
Makes 12 muffins