I had a couple of very overripe bananas so I set out to find a recipe in which to use them. I adapted this recipe from a Williams-Sonoma recipe for banana buttermilk muffins. I substituted brown sugar for the sugar and pecans for the walnuts, and added cinnamon. The resulting muffins were not too sweet or banana heavy and had a nice crunch due to the pecans. Even Jaime, who normally does not like bananas, enjoyed these banana nut muffins.
Inspired by Williams-Sonoma’s Banana Buttermilk Muffins
For 12 muffins, I used the following.
- 1 cup unbleached all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup packed brown sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup low-fat buttermilk
- 1 cup mashed ripe banana
- 2 Tablespoons vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup pecan pieces
I preheated the convection oven to 350 degrees Fahrenheit and lined 12 muffin cups with paper liners.
In a small bowl, I mashed two large bananas with a fork.
In a large mixing bowl I stirred together the flours, brown sugar, baking powder, baking soda, and cinnamon. In a small mixing bowl I whisked together the buttermilk, mashed banana, oil, egg, and vanilla. I poured the wet ingredients over the dry ingredients and stirred just until the ingredients were blended. I spooned the batter into the paper-lined muffin cups and sprinkled pecans over the tops of the muffins.
I baked the muffins for about 20 minutes, until a toothpick inserted in the center of a muffin came out clean. I let the muffins cool in the pan for about 10 minutes.