Banana bread is a classic way to use overripe bananas. I've always enjoyed my mother's classic banana bread recipe. As a change of pace though, sometimes I like to make banana walnut muffins. These are an especially good option if you have trouble getting your banana bread cooked thoroughly. Some people like that little gooey center at the top of banana bread but, frankly, I find it kind of disconcerting. Muffins solve that problem beautifully. This recipe makes a light muffin that is soft without being gooey.
Banana Walnut Muffins
Banana Walnut Muffins
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup brown sugar, packed
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups mashed bananas (I use three bananas)
3/4 cup chopped toasted walnuts
Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
Sift together flour, baking powder, and salt. Set aside.
In large bowl, cream together butter, sugar, and vanilla
until smooth. Beat in eggs, one at a
time. Add mashed bananas and beat until
well combined.
Lightly stir dry ingredients into butter mixture, just until
flour disappears. Lightly stir in nuts.
Spoon batter into muffin cups to the top. Bake 20-25 minutes. Makes 12 muffins.
The real key to this recipe is to be very light when you stir in the flour and nuts. Do NOT beat it in. A light touch will assure a lighter muffin. As a side note, you can use pecans in this recipe instead of walnuts if you prefer.
