How many recipes does one need for banana muffins? Just one really. A really good one. I’ve tried more than a couple of banana muffin recipes in the past years and this banana muffin recipe is definitely a keeper. There are a few tricks for good banana muffins. Firstly, make sure you use over-ripe bananas. When you have a bunch of bananas that are over-ripe and you don’t feel like baking just yet, peel them and freeze them for use later. Don’t throw them away! Personally, I find that the local variety “red meat bananas” make the best banana muffins/cakes/breads. My grandma calls them “ang bah jio”. Second trick – do not over mash the bananas. This gives the muffins a better texture. Lastly, use brown sugar for a more fragrant muffin.
- 2 cups plain flour
- ⅔ cup brown sugar
- ½ cup toasted coarsely chopped walnuts
- ½ tsp baking soda
- ½ tsp salt
- 4 large ripe bananas
- 2 eggs
- 3 oz unsalted butter, melted
- ¼ cup buttermilk
- 1 tsp vanilla extract
- Preheat oven to 180°C. Spray a 12 cup muffin tray with non-stick baking spray and centre an oven rack.
- In a large bowl, combine flour, sugar, walnuts, baking soda and salt.
- In a separate bowl, coarsely mash the bananas.
- Add beaten eggs, butter, buttermilk and vanilla and stir to combine.
- Add wet ingredients to the dry ingredients and gently fold (I use a whisk) to combine.
- Fill each muffin cup till ¾ full.
- Bake for 15-20 minutes, or until muffin tops are golden brown and a tester comes out clean.
- Cool to room temperature.
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