A couple of years ago, I decided that I would start to live green! I started with simple things like using up food before it had to be thrown into the garbage. I feel terrible when I have to throw food away, it is such a waste. My version of green living began with using up overripe bananas. After many attempts with banana bread and muffin recipes, I think I have finally mastered the banana nut muffin. Who should I have to thank for it? None other than Food Network’s Tyler Florence. I actually think his cooking is much too complicated for everyday but he has really done a fantastic job with this recipe. Finally justice has been done to the overripe banana. Granted I did make a few changes to the recipe after some experimentation but really the base of this recipe is perfect and you really cannot go wrong. If you are not comfortable baking, there is only one thing you should know: measure everything!!!! When I first started baking, I used to measure even a ½ teaspoon because I did not trust my own judgment. You’ll find as you cook more often, you develop a sixth sense for measuring but just for safety, I still measure out the flour, sugar and margarine ingredients. So without further ado, here is the recipe:
You will need:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar (you can use the packed brown sugar or the crystallized brown sugar; I find the crystallized type mixes in way better)
3/4 cup margarine, melted (I melt the margarine in the microwave)
1 egg
¼ cup olive oil mayonnaise or any other type (this makes the muffins super moist)
1 teaspoon pure vanilla extract
1/2 cup mixed nuts (a medley of almonds, walnuts, cashews, hazelnuts)
Directions:
Preheat oven to 375 degrees F and place muffin liners in a muffin tin. Out of this recipe I can usually get 12 big muffins.
Combine the flour, baking soda, and salt in a bowl and set aside.
In another bowl, mash 2 of the overripe bananas with the back of a spoon so they still have a bit of texture meaning there should still be a few chunks of banana. Again this makes them super moist because you can bite into a nice gooey portion.
In another bowl, mash the remaining bananas completely and blend with the brown sugar. Usually the blending takes two to three minutes to make it into a light brown batter.
Add the melted butter, egg, mayonnaise and vanilla and beat well.
Next, mix in the dry ingredients (the first bowl) in three instalments. Between each addition, mix just until all the flour is combined. Next, add in the nuts and the mashed bananas and fold into the batter with a rubber spatula or a wooden spoon.
Spoon the batter into the muffin tins to fill them almost to the top.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
I usually make dozen at a time and store them in a plastic container in the fridge. I always give one to my husband in his lunch bag for work. If you make little tiny ones in one of the smaller muffin pans, they would be fantastic for a tea party or if you are having people over for coffee. I have also served them alongside a frittata at a brunch. And the best part of this recipe is that the muffin is so much cheaper than buying one from Tim Hortons and the whole house smells like a bakery. What an aroma!
Question of the Day: Have you come across any awesome ways to use up your produce? Fruits? Veggies?
Hope this recipe finds you well!
Happy Baking!
Ameera
