Any recipe that uses leftovers is okay by me! Like I mentioned this week in my Ricotta Orange Pound Cake post, I can’t stand to see things go to waste. And I almost always seem to have some over ripe bananas lying around. I keep them around for my daughter, who usually likes them, but every once and a while she will decide she’s not a fan… and there goes a whole bundle of bananas to waste! that’s why there is nothing like using those perfectly past-prime bananas for baking. They are sweet and flavorful and make amazing treats.
I’ve done a few other banana dishes on this site- banana sheet cake and banana bread. This muffin recipe goes along those same lines. One of these days I want to do something really fun and different with my leftover bananas, like cookies or scones. Not the everyday use. I’ve heard of peanut butter banana cookies before, maybe I’ll give those a whirl.
This particular Banana Nut Muffin recipe is fantastic! The nuts are of course optional if you’re allergic or just not a fan, but personally, I think they are essential. You use FOUR over ripe bananas- two mashed very finely for the base recipe and then the other two left kind of chunky to stir in at the end. Great texture. Another thing I love about this recipe is that it uses melted butter which allows you to use the “wet into dry” method versus the “creaming” method- much quicker.
And the results? A perfect standby recipe for over ripe bananas. Delicious. Moist. Flavorful. A total home run.
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- ¾ cup (1½ sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ cup pecans or walnuts, chopped
- Preheat oven to 375°F and lightly butter 2 muffin tins or line with paper liners.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
adapted from Tyler Florence