Here’s another exciting variation of my basic muffin recipe, this time using bananas.
I love bananas in baked goods. (No American Pie jokes please.) They make breads or muffins so moist, dense, and delicious. However, there are a few things we must consider.
What parts of a banana might affect baking? It’s moisture, starch, and sugar contents. So, simply dial back on or entirely cut out the relevant ingredients, i.e., all dairy liquids, some of the flour, and some of the sugar.
Also, I made the decision to swap vegetable oil for butter because butter is less “wet” than oil (obviously), especially at room temperature. However, I also wanted to retain moisture in the banana muffins, hence the slightly lower oven temperature.
2 large bananas, the riper the better (roughly 200g when mashed)
125g unsalted butter, softened
150g caster sugar
1 tsp vanilla extract
150g all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
100g pecans or walnuts, toasted (if you have time) and chopped
Makes a dozen muffins.
Step 1: Preheat your oven to 190°C (375°F). Line a 12-muffin tin with liners.
Step 2: Mash the bananas with a fork until a pulpy, wet mess. Add the rest of the wet ingredients and mix well to combine. It should look just like someone’s been sick. (It really does!)
Step 3: In another bowl, sift the flour, baking powder, salt, and cinnamon.
Step 4: Add the wet ingredient to the dry and, with a spatula, fold gently to combine. Fold in the chopped nuts. (It’ll still look like sick, just lumpier.)
Step 5: Evenly distribute the batter among the 12 cases. A disher makes this job much easier. Then bake the muffins for 22 minutes. Serve while warm.
The best bananas to use in baking are the overripe ones that have plenty of brown spots and without a hint of green. These signs indicate that some of the starch has been converted to sugars, so the banana will be sweeter and less fibrous.