Come on over for a banana muffin top; we'll slather them in peanut butter, honey and more bananas!muffin top pan? I'm all about them. They give you that scrumptious golden brown on far more surface area than from a loaf pan or traditional muffin pan. They can be found online and often at thrift stores (where I picked mine up).
Muffin top pans admittedly seem like an idea spawned from the Seinfeld episode where Elaine convinces her boss to open a bakery that sells only the tops of muffins and they greet customers with "Top of the Muffin to You!" Don't tell me you don't remember the muffin top episode?! But they really are great in providing lots of crusty bits with minimal muffin "stump."
Another thing, don't skimp on the freshness of grated nutmeg (as pictured above); it adds so much character to this quickbread.
1 cup flour
1/2 cup barley flour (or whole grain flour alternative)
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1 cup mashed banana
1/3 cup milk
1/4 teaspoon lemon juice
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs, beaten
1/2 cup cooked Scottish oatmeal (also called steel-cut oatmeal)
Preheat oven to 350°. Grease the muffin top pan (or loaf pan/muffin pan if using). In a large bowl, combine the flours, sugars, baking powder, baking soda, salt, and nutmeg. Set aside.
Blend the banana, milk, lemon juice, vegetable oil, vanilla and eggs in a blender until well combined. Add the cooked oatmeal and pulse just until evenly incorporated (oats shouldn't be entirely blended into the mixture). Fold the wet mixture into dry and fill pans with batter.
Bake for about 25 minutes, time will vary depending on pan size. Done when dark golden brown and toothpick inserted comes out clean.
(Images: Leela Cyd Ross)