Since getting pregnant, I’ve been bonkers about bananas despite old wives’ tales about this tropical, fragrant yet sweet and rich fruit. And what better way to gobble some down than in the form of breakfast muffins complete with nuts?
Note that with all muffin and cake mixtures, it’s important not to overbeat batters as overbeating will result in a tough and coarse texture. Some recipes call for using a mixer (stand or hand) but I find that mixing things by hand allows me better control over the outcome of the baked item. Also, I noticed that having a small dish of water helps with the moisture retention but not too much as it does lower oven temperatures a bit tad little.
In the meantime, I’ve off to unpack and start working on one of my new projects AND wonder about acne pills & all.
Chunky banana & nut muffin
2 cups white flour
4 large overripe bananas
Slightly over 3/4 cup sugar
3/4 cup unsalted butter (melted)
1/2 cup chopped almonds
1 tsp vanilla extract
1 1/2 tsp baking soda
1/2 tsp salt
2 tsbp milk
- Preheat the oven to 190 C and sift the flour, salt plus baking soda into a bowl before peeling 2 bananas. Add these bananas whole and mash together with a flour until well mixed. The mixture should be lumpy.
- Combine eggs, vanilla extract, sugar and butter. Mix well but do not overbeat.
- Mash the remaining 2 bananas separately to give it a chunky texture – you can chop them up coarsely if you like. Add in the nuts and these chunky bananas into the batter and fold in. Again, the batter should be lumpy.
- Fill paper cups halfway and bake for 18 to 20 minutes or until the tops are golden brown. If possible, put a small ovenproof glass of water in together with the pan to keep the muffins moist throughout the baking process.
- Serve warm as is or with a sprinkling of icing sugar.