Banana Muffin Recipe
An Original Recipe by Lorraine Elliott
Recipe Overview
Preparation time: 20 minutes
Cooking time: 22 minutes
Makes 12 muffins
Ingredients Needed
- 130g/4.6ozs walnut pieces, roughly chopped
- 220g/7.7ozs cake flour * see note above
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 250g/8.8ozs bananas (fruit weight, not including skin), pureed
- 200g/7ozs brown sugar
- 100ml/3.5ozs oil or melted butter
- 75ml/2.6ozs natural yogurt, milk or sour cream
- 1 egg, large
- 2 teaspoons vanilla bean paste
- 1 teaspoon lemon juice
- 12 thin slices of banana
Step-By-Step Instructions
Step 1 - Line a 12 cup muffin tray with liners. Toast the walnuts. Spread the chopped walnuts out on a baking tray and bake at 160C/320F fan forced for 8 minutes. Set aside to cool.
Step 2 - In a small bowl whisk the flour, baking powder and salt. In a large bowl whisk the pureed bananas, brown sugar, oil, yogurt, egg, vanilla bean paste and lemon juice.
Step 3 - Add the flour mixture into the wet mixture and stir until just combined. Do not overmix (very important), I try and give this 6 or 8 swirls with the spatula maximum. Stir in the walnuts and scoop into the prepared tin almost up to the top. Place a thin slice of banana on top and bake for 22-24 minutes until golden and puffed.
Storage notes: Banana Muffins can be frozen for up to 3-4 months. They can also be stored at room temperature in an airtight container for up to 3 days or up to 5-7 days in the fridge.
Personal Note
I was busy this whole week testing out these banana muffins. I think I ended up making around 4 batches of muffins until I got them just right. That meant that I had 48 (okay 44, we ate one of each batch) muffins to give away. Usually I would freeze them and bring them to an Elliott birthday picnic because they happen with alarming regularity but the next Elliott birthday would be at a karaoke bar and I just couldn't spare the freezer space for that long. So two batches went to each neighbour and a big batch went to my neighbour Sally who gave us some home grown lemons.
I didn't realise this but Sally brought them to her work which is at a school and some of her colleagues are readers. Sally was kind enough to say that they enjoyed them but a part of was slightly embarrassed that they were tasting some experimental version of these!
So tell me Dear Reader, do you only share food that is "perfect"? How ripe do you eat your bananas?