It’s been a while since we last baked something with bananas and yesterday I decided to bake these beautiful banana muffins that are full of good ingredients. And it’s not because we are particularly mad about bananas or muffins but for the reason that I had couple of slightly brown and overripe bananas. So if you, the same as me, often end up with few bananas that never get eaten, consider using them for baking – in cakes, cookies, or banana bread. Since we’ve done most of those, the natural thing to do was to experiment with… banana muffins.
These particular muffins turned out to be full flavored and rich, with tender crumb and thick, crispy crust – almost perfect. They make superb portable food and are ideal for summer picnics, tea parties or breakfast on-the-run.
So next time you have brown bananas but don’t have time for baking, don’t worry, just don’t throw them out. Peel the bananas, place into a freezer bag and freeze until needed.
Here is the recipe:
Makes 12 large muffins
Preparation and baking time: 35-40 minutes
1½ cups (180g) all-purpose flour
½ tbsp baking powder
¼ tsp baking soda
¼ tsp freshly ground nutmeg
¼ tsp salt
5 tbsp (70g) butter, softened
½ cup (100g) packed light brown sugar
1 large egg
¾ cups plain low-fat yogurt
¾ cups roughly mashed bananas
½ cup chopped walnuts
Preheat the oven to 190°C/375°F. Adjust the oven rack to lower middle position and prepare the muffin tins, lined with paper cases.
Mix the dry ingredients in a bowl and set it apart.
Cream butter and light brown sugar until light and fluffy. If short in time, you can also melt the butter and then proceed as normally. Add the egg and beat well. Beat in one-half of dry ingredients, and when the mixture is smooth, beat in a part of the yogurt. Continue with the dry ingredients, alternating with yogurt, until incorporated. You can perfectly do all this without a mixer or a food processor, just with a wooden spoon. Fold bananas and walnuts into finished batter.
Divide the batter evenly among muffin cups and bake until muffins are golden brown, and that should be around 25-30 minutes. Check with a wooden stick and cool on a wire rack. Don’t cover the muffins until completely cooled, if you want them to hold the crispy crust.
Recipe adapted from America’s Test Kitchen.