Brown Sugar Banana Nut Muffins
This morning when I walked into the kitchen the first thing I noticed was a bunch of bananas getting pretty dark! What could I do with them, besides freezing them for later use? The saying that says, “when life gives you lemons, make lemonade” inspired me to think “when life gives me dark bananas, make Brown Sugar Banana Nut Muffins!”
The recipe for Brown Sugar Banana Nut Muffins specifies that ripe bananas, almost black, are perfect for this recipe. Bananas get softer and sweeter as they ripen, making this a great banana-flavored muffin. Chopped pecans are toasted and placed on top of the muffin batter adding both crunchiness and flavor to these muffins.
The Cake Method
Brown Sugar Banana Nut muffins are prepared using the “cake method” that was also used in my post Jordan Marsh Blueberry Muffins. The cake method of making muffins uses a mixer to beat the butter until it is creamy. Then the brown sugar and eggs are added. Mashed bananas, buttermilk and vanilla are mixed together in a bowl.
The dry ingredients – flour, baking soda, baking powder and salt are combined in another bowl. The liquid ingredients and the dry ingredients are added alternately to the butter-brown sugar mixture until the batter comes together. Don’t overmix or there will possibly be tunnels and/or holes in the finished muffins!
Brown Sugar Banana Nut Muffins Recipe
- 1/2 cup butter, softened
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (2 large)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup toasted chopped pecans
- Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each additionl
- Stir together mashed bananas, buttermilk and vanilla.
- Stir together flour, baking soda, baking powder and salt; add to butter mixture alternately with banana mixture, beginning and ending with the flour mixture.
- Beat at low speed just until blended after each addition. Do not overbeat!
- Spoon batter into 12 lightly greased muffin tins, filling two-thirds full.
- Sprinkle toasted pecan pieces evenly over muffins.
- Bake at 350 degrees F. for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans immediately and cool 10 minutes on wire racks
When I started making these muffins this morning, I realized I didn’t have any buttermilk. If you don’t have buttermilk on hand, there’s no need to run to the store! Just add 3/4 teaspoon of lemon juice or vinegar to the milk and let it sit a few minutes before using.
To toast the pecans I put them in a small pan and placed them in the 350° oven that was preheated to bake the muffins. The pecans were toasted in 8 minutes or so – I didn’t want them too dark as I knew these pecan pieces would be baked again when they graced the top of the Brown Sugar Banana Nut Muffins.
Muffins freeze well and make a quick breakfast when you’re in a rush. Just wrap a frozen muffin in a paper towel and microwave it until it is heated through for bakery-fresh flavor. (Microwaves vary so check yours for how long it takes to reheat a frozen muffin. A frozen muffin takes 1 minute in my microwave to be ready to eat.)
If bananas go uneaten at our house, I slice them and freeze them for future smoothies! My husband likes to slice bananas in half lengthwise, spread peanut butter on one half and then place the other half on top of the peanut butter. Wrap the peanut butter bananas in plastic wrap and freeze them. When ready to eat, just slice them into bite-sized pieces for a really cool and delicious treat!
I hope the next time you have some really ripe bananas in your kitchen that you’ll try baking a batch of Brown Sugar Banana Nut Muffins! Muffins make such a great treat at breakfast, brunch or any time!
Remember to Savor the Flavor!
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