Bring the butter to room temperature or microwave to soften. Preheat the oven to 180℃.
Beat the egg, add all the ● ingredients, and mix with a whisk.
Add 1/3 of the pancake mix to Step 3, and mix. Switch to a spatula, add the remaining dry ingredients, and mix some more.
Add the ◎ ingredients, and mix.
Fill the muffin cups with the batter to about 60% full, lay the banana slices on top, and bake in the oven preheated to 180℃ for 20 minutes. Refer to the helpful hints.
I tried baking in a poundcake mold. The baking time was 25-30 minutes.
Story Behind this Recipe
Since my kids love bananas, we always have them on hand. But sometimes we forget to eat them, and they become overripe. I came up with the recipe, which is great for guests.
-Sprinkle lemon juice on the bananas to prevent browning. -Please adjust the baking time to your oven. (Muffin mold: 15-20 minutes, Poundcake mold: 25-30 minutes) -Adding the banana makes the muffins rise more, so fill the molds with batter about 50-60% full.