You’ll never want to toss out your overly ripe bananas again. This recipe for banana nut muffins is quick, easy, and delicious. Pecans are used in place of traditional walnuts for a warm flavor, but you can easily substitute walnuts if you’re “bananas” over them.
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Serving Size: 1 muffin (yields 12)
- 2 large bowls
- Small bowl
- Measuring cups and spoons
- Electric mixer with wire whisk attachment
- Mixing spatula
- Muffin tin (dozen size)
Ingredients U.S. (Metric)
- 2 cups (4 3/4 dl) all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup (2 1/3 dl) brown sugar
- 1 1/2 sticks or 3/4 cups (1 3/4 dl) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (1 1/8 dl) pecans, chopped
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly butter a 12 well muffin tin, or spray with cooking oil.
- Combine flour, baking soda, and salt in a large bowl and set aside.
- In a small bowl, mash 2 bananas with a fork in until they are chunky and set aside.
- In another large bowl, use the electric mixer with wire whisk attachment to whip the other 2 bananas together with the brown sugar for 3 minutes.
- Add the melted butter, eggs, and vanilla to the banana and sugar mixture and beat until fully incorporated.
- Gently mix in the dry ingredients.
- Using a mixing spatula, fold in the pecans and mashed bananas.
- Fill the wells of the muffin tin about half full with the batter and bang the tin on the counter a few times to help release any air bubbles.
- Bake for 18 to 20 minutes, until you can stick a toothpick in the muffins and it comes out clean.
- Let cool for a few minutes, then remove the muffins from the tin.
How To Serve/Plate And Garnish
- Plate with a few whole pecans or fresh berries. A drizzle of warm maple syrup adds a sweet touch.