In Olympics news yesterday snowboarder Sage Kotsenburg won the men’s slopestyle event, putting the first gold medal of the 2014 Sochi Olympics with the U.S. team. Norwegian Marit Bjoergen won the cross-country skiathlon, and Sven Kramer of the Netherlands took home the gold in the 5000 meter men’s speed skate.
Today’s installment of the Olympics feature brings us to the 1960 Squaw Valley Winter Games. For the 1960 Winter Olympics, organizers selected Walt Disney to be the Head of Pageantry for the Opening and Closing Ceremonies. Men’s biathalon and women’s speed skating made their debut as Olympic contests, while organizers refused to build a bobsleigh track because only nine nations planned to send athletes for bobsleigh events. When officials asked to view a tape from CBS’s coverage to determine whether or not a skier had missed a gate, the concept of “instant replay” was born.
The Squaw Valley ski resort on Lake Tahoe did not exist when the bid was put in for Squaw Valley to host the 1960 Winter Olympics. As such all of the housing and all of the buildings for various contests had to be built. What is now the Plumpjack Squaw Valley Inn was originally built as housing for Olympic delegates. Currently, it operates as a hotel and is home to Plumpjack Cafe where you can get roasted banana muffins just like the ones I’m sharing with you today. Roasting the bananas is so simple, yet it really takes the flavor beyond your ordinary banana muffin.
Roasted Banana Muffins
- 2 ripe bananas
- 2 C. all-purpose flour
- 1 1/4 C. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 C. milk
- 1 large egg, beaten
- 4 Tbsp. butter, melted
Pre-heat the oven to 400 degrees.
Cut a three-inch slit down the peel of each banana and place the banana onto a baking sheet.
Roast for about 10 minutes until the skin turns black and juice starts to show in the slits in the peel.
Remove the bananas from the oven, leaving the oven on at 400 degrees.
Allow the bananas to become cool enough to handle and remove the peel, placing the banana into a small mixing bowl.
Mash the banana with a fork and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the milk, beaten egg, and mashed banana.
Mix the banana mixture with the flour mixture and stir to blend well.
Grease the cavities of a 12-cavity muffin pan (or spray with non-stick cooking spray).
Spoon the batter into each cavity, filling each cavity 3/4 full.
Bake 15-20 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Makes 12 muffins.
Source: The PlumpJack Inn