So it’s been almost a month since I’ve cooked (or baked) something new, and that’s cause I’ve been extremely busy with school and all. But now that I have a few (just a few) days off for spring break, I’ve decided to give baking another shot. So what’s the first thing that I make? Muffins!!!
This is originally Tyler Florence’s recipe, but I’ve tweaked it a bit as always 🙂
These are sooo delicious – if you like bananas that is.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 4 overripe bananas
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, finely chopped
Preheat oven to 325 degrees F and put muffin wrappers in your muffin tin.
In a large bowl, combine the flour and baking soda, 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 for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared muffin tin pan.
Bake for about 30 minutes, but keep an eye on them after about twenty minutes, until golden brown and a toothpick inserted into the center of the muffin comes out clean. Rotate the pan periodically to ensure even browning.