Shuba’s Weblog

Journeys of the soul…

Banana nut muffins

on October 2, 2007

When there are ripe bananas at home, it goes without saying that I will make banana nut muffins. Two reasons for this: 1) they are yummy and good for you and 2) I have a fool-proof recipe for this!! :). The recipe I use is from Tyler Florence who has a show on foodnetwork. and he is a perfectionist. Everything he makes sounds and looks delicious (though I haven’t actually tasted his food ;)-oh yeah, this chef insisted several times that I sample his cooking but you know what a busy celebrity I am-just haven’t got the time 😉 ). Kidding aside, he takes that extra bit of effort that makes it a winner. same with this recipe. Usually banana muffin recipes just add mashed bananas-this recipe makes that into two steps: mash part of the bananas and beat the rest with sugar. Here is the recipe modified by me to make it somewhat more healthy: (I’ve reduced the sugar and added whole wheat flour). This makes about 2 dozen muffins-you can half the quantities to make just a dozen. Usually thats what I do-though this time I made the full quantity and have frozen half of the muffins.

Mama, this one is for you! :).


1 cup all-purpose flour

1 cup whole wheat pastry flour (or whole wheat flour)

1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
3/4 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup walnuts (or pecans), chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.


Hope you enjoy them if you get a chance to bake!! :).

Love, S.


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