Food and Wine,  Uncategorized

Weekend Cooking: Banana Nut Muffins

Weekend Cooking is a wonderful weekly meme hosted by Beth Fish.  Feel free to join if you would like!
I will continue my theme of Mini Muffins which I began a few weeks ago.  So far I have shared recipes for White Gingerbread and Cappuccino Chip muffins, and today I will share a more traditional recipe, Banana Nut.  Most quick bread recipes can be easily prepared in mini muffin tins – which for some reason always seem more festive and fun.  I tend to delude myself in thinking that mini muffins have fewer calories since they are so small.  That may be correct, but not if you eat three or four in a sitting!
This recipe comes from the classic cookbook, The Fannie Farmer Baking Book, which I obtained back in the 80s and have worn very thin (in fact, the book automatically opens to this particular recipe because I have used it so often).  The recipe that I will share today is entitled Kona Inn Banana Bread (page 551), but I will also tell you that I have successfully prepared the Zucchini Bread (page 553) and Pumpkin Bread (page 557) recipes as mini muffins to the culinary delight of family and friends.
All these muffins freeze well, so my philosophy is to always make a double batch (it really doesn’t take much more time than a single batch) and freeze some for impromptu get-togethers.  I hope you enjoy!
Kona Inn Banana Bread
Ingredients:
  • 2.5 cups flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • my adaptation:  1 teaspoon ginger and 1/4 teaspoon nutmeg
  • 1 cup butter – softened
  • 2 cups sugar
  • 2 cups mashed ripe banana (about 6 medium bananas)
  • 4 eggs, slightly beaten
  • 1 cup chopped walnuts (although I have often thought chopped macadamias would be truly decadent)
Directions:
  1. Stir together the dry ingredients (flour, salt, and baking soda, and if desired, spices)
  2. In a large bowl, mix the wet ingredients (butter, sugar, banana, eggs, and walnuts)
  3. Add the combined dry ingredients to the wet ingredients and stir just until the batter is thoroughly blended.
  4. Pour into greased muffin tins (I use Pam) and bake at 350 degrees for approximately 15 minutes (start checking after 12 minutes just in case)

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