Sorry for not posting often (I am really terrible I swear) but yes today I have a recipe for you! So on Friday, I decided to bake some banana walnut muffins and they turned out great. The only flaw was that it did not rise well but other than that, it was enjoyable and rather delicious.
Banana Nut muffins
Total Time: 0 hours 27 minutes
Prep:
Cook:
0 hours 7 minutes
0 hours 20 minutes
Yield:
12 muffins
Level:
Easy
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 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 pecans, chopped
Directions
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.
Recipe by Tyler Florence
*I am leaving for Hong Kong soon, so no posts till the 18th of December, but, I promise a Hong Kong food review or something! :D
-Ruth
