Updated for Like-Banana-Bread-But-Better Muffins
We always seem to end up with overripe bananas, which is actually great because then I can make banana bread! I’ve tried several recipes, and this time decided to try a banana cake recipe. We didn’t do frosting or caramel, just the cake, so it felt like eating banana bread. Which is totally healthy, right? But better…
Update: I wanted to make this again, but a bit lighter. So I cut the butter and made this into muffins, and they are still so delish. The modifications are below…
Here’s what you need:
1 3/4 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/2 cup packed brown sugar
1 stick butter, softened (FOR LIGHTER MUFFINS: 1/2 stick)
2 eggs (FOR LIGHTER MUFFINS: 1 egg and 1 egg white)
3 tablespoons sour cream (FOR LIGHTER MUFFINS: 1/2 cup instead)
1 teaspoon vanilla
2-3 mashed very ripe bananas
1/2 cup walnuts (FOR LIGHTER MUFFINS: add as desired)
Here’s what you do:
1. Preheat the oven to 350 degrees.
2. Sift together flour, baking powder, baking soda and salt in a small bowl and set aside.
3. Using a hand mixer, combine the sugars with the butter. [FOR THE LIGHTER MUFFINS: Combine the sugars, butter and sour cream.] Then beat in the eggs one by one.
4. Then mix in the sour cream, vanilla and mashed bananas. [FOR THE LIGHTER MUFFINS: No additional sour cream here.]
5. Fold in the flour mixture, then stir in the walnuts just to combine. [FOR THE LIGHTER MUFFINS: Add a couple of walnuts here and there to the individual muffins as desired.]
6. Pour into a greased 9-inch cake pan [or muffin tins for the LIGHTER MUFFINS], and bake 40-45 minutes [or 30 minutes for the LIGHTER MUFFINS] until a toothpick comes out clean and it’s golden on top.