Prep 10 mins
Cook 20 mins
From "The Silver Palate Cookbook", these are my favorite banana muffins. Rich with flavor, I've never had them not turn out delicious. You can substitute 1 cup of whole wheat flour for 1 cup of unbleached, all-purpose flour, if you want a healthier tasting muffin.
- 8 tablespoons unsalted butter, softened
- 3⁄4 cup sugar
- 2 eggs
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 large ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1⁄2 cup walnuts, chopped (optional)
- Cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking soda, and salt; add to creamed mixture.
- Fold in mashed bananas, vanilla, and walnuts.
- Spoon mixture into lightly-greased muffin pan, and bake at 375 degrees for 20 minutes or until golden brown.
- Because of the banana, a wooden pick may not come out completely clean if inserted to check if done.
Always on the look-out for good recipes for bananas, I was so happy to find this. It is an EXCELLENT basic banana muffin "canvas" for you to embellish, or use as-is with the simple addition of walnuts. I left the walnuts out. I filled each muffin cup and reserved about one cup’s worth of filling. I put about 1 teaspoon of Wilkinson’s seedless raspberry preserves on each muffin, and then covered it with about 1 teaspoon of the reserved batter. I took 1/2 cup salted macadamia nuts and chopped them with 3 tablespoons of white chocolate chips and sprinkled that on top of the batter-filled cups. The muffins rose perfectly in my preheated oven and were ready in 20 minutes. Thanks Rochsann for posting this ‘essential’ for banana lovers!