Marion Cunningham. The secret to these divine Hawaiian muffins is using lots of bananas, and beating them into submission for an especially tender, moist result. These muffins are great keepers, and they freeze well, too. Thanks Kona Inn!
Preheat the oven to 350 degrees F and set a rack in the lower-middle level.
Smear the cups of a muffin pan with a little shortening, sprinkle with a little flour, and shake the pan to distribute the flour.
Peel the bananas, place them in a large bowl, and beat them well with an electric mixer. The riper the bananas and the more you beat them, the more tender your muffins will be. Don't expect absolute smoothness; there will always be a few lumps. Set aside.
In a small bowl, combine the flour, baking soda, and salt.
Add the sugar, shortening, eggs, and walnuts to the bananas and mix well.
Add the dry ingredients to the bananas mixture and stir just until the batter is thoroughly blended.
Pour the batter into a large measuring cup with a spout and fill the muffin cups about two-thirds full.
Bake for 15 minutes, then check the muffins for doneness. A toothpick inserted in the center of a muffin should come out clean. If not, bake for 5 minutes more and check again. When the toothpick comes out clean, remove the muffins from the oven and let cool in the pan for 5 minutes.
Run a knife around the edges of the muffins and transfer them to a platter. Serve warm. Tip: For a nice finish, you can sift powdered sugar over the tops of the muffins, if desired.