I always have problems making banana bread or muffins. No matter what recipe I use. It’s too mushy or it doesn’t rise or it doesn’t have that rich banana taste. I always mess it up somehow.
But I try and try again.
This time, I adapted a recipe from Williams-Sonoma Muffins. It actually had the muffin top (kind of), good banana taste and was light in texture (although I wouldn’t have minded it to be slightly denser). Success!
1 1/2 C all-purpose flour
3/4 C sugar
3/4 C walnuts, coarsely chopped (left out)
1 1/2 tsp baking soda
1/4 tsp salt
1/2 C walnut oil or canola oil (I used the latter)
1 large egg
2 or 3 very ripe bananas (mashed)
3 tbsp buttermilk
Preheat oven to 375F
Take a 12-well muffin pan. Fill 9 of the wells with muffin silicups (or paper liners).
In a bowl, stir together the flour, sugar, baking soda, and salt.
In another bowl, whisk together the oil, egg, mashed bananas, and buttermilk until blended. Add the dry ingredient and mix until well combined.
Spoon the bater into each muffin well, filling it level with the rim of the cup.
Bake until golden, dry, and springy to the touch, 20 minutes.
Made 9 muffins.