Recently I posted a recipe for chocolate chip banana muffins. I found a banana bread recipe from Martha Stewart while web surfing that was touted as being extra special, so I decided to give it a try because I had these bananas that were on their last legs.
Here’s the recipe with the slight changes I made. Makes about 18 muffins.
- 1/2 cup (1 stick) butter, at room temperature [I used 1/4 c. butter.]
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mashed very ripe bananas [I added some apple butter.]
- 1/2 cup sour cream [I used light sour cream.]
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts or pecans [I omitted these.]
- I added 1/2 c. mini chocolate chips.
Preheat the oven to 350°F.
Line muffin tins with paper liners.
Cream the butter and sugar until light and fluffy.
Add the eggs, beating well.
Sift the dry ingredients together and combine with butter mixture, mixing well.
Mash the bananas, then add them, the sour cream, and vanilla and mix well.
Stir in the nuts and/or mini chocolate chips.
After mashing the bananas, I didn’t have quite the cup required, so I added some apple butter to make up the difference.
The batter looked like this when done.
Pour batter into muffin tins.
I took the crumb topping from this recipe for Banana Crumb Muffins.
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
Mix together the brown sugar, the flour and cinnamon. Cut in butter until mixture is crumbly. Sprinkle topping on muffins. I put about one and a half teaspoons on each muffin.
Bake 350* for 18-20 minutes.
Allow to cool for about 15 minutes before removing paper liners.
Delicious! This is now my favorite banana muffin recipe.
After a day or two, the flavor is enhanced by warming them in the microwave for 15 seconds or so.