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Banana Nut Muffins

Banana Nut Muffins

Today is National Banana Bread Day!

Sad for the person who has not experienced good homemade banana bread (or muffins in this case).   The undeniable aroma of baking banana bread and that just-out-of-the-oven goodness.   "Did you know you have rotten bananas in your fridge?"The thing about baking banana bread is that the bananas need to be "ripe".   The aesthetics of an overly ripe banana is apparent.  They look like they are beyond hope for anything else but the garbage.   However, I (like many bakers that enjoy a good 'ol banana bread) know that once a banana reaches that point of no return of eating it straight from the peel, the bananas are then promoted to better things…like baked goods!

We had a couple over one weekend and the man (who must've took a peek in my fridge) whispered to my husband: "Did you know you have rotten bananas in your fridge?"

Hmm. Curious discovery.  

This made me sad to think that he had never had fresh baked banana bread and that the women in his life had never promoted their aging bananas to baked banana goods.  

So in honor of National Banana Bread Day this post is for those that love banana bread and those that have never had the pleasure.

This tried and true recipe is from my very favorite Beard On Bread cookbook by James Beard (special thanks to Tracy!).   His bread book has two different banana bread recipes, one is a little more denser than the other, but both recipes are very excellent and I can't say I like one more than the other.  

For this recipe I added cinnamon, used more nuts than called for and use butter rather than any other type of shortening.   Also, adding chocolate chips to the batter can be an extra sweet treat too.

Banana Nut Muffins
source adapted from Beard On Bread by James Beard

Makes 1 loaf or 12 muffins

Ingredients

2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (optional)

1/2 cup butter
1 cup granulated sugar

2 eggs
1 cup mashed, very ripe bananas (about 2 bananas)

1/3 cup milk
1 teaspoon lemon juice or vinegar
1/2 to 1 cup chopped walnuts

Directions

Preheat oven to 350 degrees.

For loaf pan or muffins, lavishly butter or use nonstick spray for the pan/tins.

Sift flour with soda, salt and cinnamon (optional).  Cream butter and gradually add sugar. Mix well. Add eggs and bananas and blend thoroughly.  In a separate small bowl, combine the milk and lemon juice (will curdle). Slowly and alternately, fold in the flour mixture and milk mixture, beginning and ending with the dry ingredients. Blend well after each addition Stir in the nuts.

For bread bake 1 hour or until bread springs back when lightly touched in the center.

For muffins bake 15-22 minutes.

Variations:Chocolate Chip Banana Nut Muffins – Add 1 cup of chocolate chips to batter.

More About James Beard

James Beard on Wikipedia

James Beard Foundation – Celebrating, preserving, and nurturing America's culinary heritage and diversity.

Reader Interactions

Comments

  1. Teenie Cakes says

    -@Roti n Rice: You’ll never wanna buy ’em again! 🙂
    -@Emily, @Jeanne & @Judy: Thank you! They’re pretty tasty! Let me know if you give the recipe a try.
    -@citronetvanille: I’m with you about the banana and coconut “whatevers”. Can’t go wrong if they’re in the ingredients!
    -@marla: Banana’s just look so scary when they’re past their prime. Ingenious whoever realized they’re even better later in baked goods!
    -@tia: Any day is a good day for banana bread! =)

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