Recipe by rochsann
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.
Top Review by justcallmejulie
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!
- 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)
Directions See How It's Made
- 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.