This recipe is great when you have a bunch of overripe bananas to use up and some walnuts or pecans around the house.
Whilst baking, the muffins filled the house with a fragrant aroma. We were pleasantly surprised when our daughter (who is usually not interested in our kuehs or baked stuff) remarked that she couldn’t wait for them to come out of the oven. She ate 3 muffins fresh out of the oven, followed by another 2 muffins later in the day!
She even made a pizza for dinner and another batch of muffins for her friends. She thoroughly enjoyed herself. We consider it quite an achievement to get her interested in our baking adventure. Feeling accomplished and happy 🙂
To make this delightful snack, click on the video tutorial and print out the recipe below.
Please click image below to view Video Tutorial:
- 125 g unsalted butter melted and cooled
- 250 g plain all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 g fine sugar
- 125 g walnuts roughly chopped
- 450 g very ripe bananas mashed
- 3 medium sized eggs 55 g each, beaten
- 2 teaspoon vanilla extract
- 1 - 2 ripe bananas sliced
- Walnuts cut in halves (optional)
Melt butter over low heat and set aside to cool down.
Peel ripe bananas and mash coarsely.
Add vanilla extract and sugar to a bowl of eggs and beat well.
Pour the cooled melted butter to the egg mixture and mix well.
Add the egg butter mixture to the mashed bananas and mix gently.
Mix flour, baking powder, baking soda and salt in a large mixing bowl.
Add wet mixture to flour mixture and stir until ingredients are incorporated.
Mix in the chopped walnuts.
Prepare a baking tray with muffin cups and scoop batter about ⅔ full into each cup.
Top with sliced bananas and chopped walnuts (optional).
Bake in a preheated oven at 175 C until golden brown (about 20 minutes).
Test muffin with a skewer. It is fully baked when skewer comes out clean.
Makes about 20 small muffins.
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