Banana Nuts Muffins
Every time I think of bananas I think of my mother-in-law. She was an excellent cook. She was also shockingly outrageously brazen. She would go to the market and come home with black bananas. I was in shock. Who does that? I ask her why did you buy black bananas; she said, “Oh, I did not buy them, they gave them to me; they were getting ready to throw them out.” While still confused I decided to let that alone. I had been stung by her razor sharp tongue before, and I was not putting my neck out over a banana.
A few hours later the best smell would waft out of her kitchen. It was her banana bread. As I grew older and learned to cook I realized you really do need ripe bananas to get the most flavor, but I am not asking for black bananas. I’ll just make muffins when I over-buy the nice yellow ones.
P.S., As the years went by and others joined the family the pecking order shifted, I became best loved, my whites became whiter, my children behaved better, and I became much smarter than that other one. Funny how that works….
So if you find yourself with some overripe bananas make some flavorful and moist banana muffins. Your house will smell yummy, and your tummy will thank you. I can’t help with your mother-in-law unless you just outlast it all.
Thank you mil for lessons learned….
- 1 cup = 5 oz. flour
- ½ teaspoon baking soda
- ¼ teaspoons salt
- ⅓ cup = 2 ½ oz. sugar
- 3 tablespoon butter, melted
- 1 large egg
- 1 large banana – very ripe
- ½ teaspoon vanilla
- 2 tablespoons buttermilk
- ½ cup banana chips
- ½ cup pecans or walnuts
- Mise en place ~ Gather ingredients
- Heat oven to 350°
- Butter muffin tin
- Sift together dry ingredients; set aside
- Cream together egg, sugar, and butter.
- Add buttermilk
- Add dry mixture in two batches – don’t overwork flour to avoid tough muffins.
- Fold in banana chips and nuts
- Use an ice cream scoop to fill muffin tin for even fill.
- Bake 20 – 25 minutes or until toothpick comes out clean.
I am taking this to