You’ll Go Bananas for These Muffins: Thankful Thursday

Love bananas and nuts? Why not start your day with a smile and a

tasty homemade banana nut muffin. I made my favorite recipe on Sunday (while hubby was watching the Lakers) and thought I’d share it with you. I’ve noted my substitution of dried buttermilk powder for the fresh. If you only use buttermilk occasionally this is a great alternative. I also added the nuts which were optional – except in my house.

Banana (Nut) Muffin

Makes 12 muffins Time: 45 minutes including baking and cooking time) 2 cup (10 oz.) unbleached all-purpose flour 1 cup (7 oz.) sugar 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1-1/2 cups) 1/3 cup buttermilk

I added the buttermilk powder which would make 1/3 cup wet directly to the flour and the water to rehydrate it with the wet ingredients. Read your buttermilk powder instructions before calculating quantities.

2 large eggs 6 tbsp. unsalted butter, melted and cooled slightly 1 tsp. vanilla extract (I used pure Mexican vanilla) 1-1/2 cups toasted and chopped walnuts (optional)

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Spray a standard muffin tin with nonstick cooking spray.
Whisk together the flour, sugar, baking powder, baking soda, and salt (plus buttermilk powder if fresh buttermilk is not being used) in a large bowl until combined. Mix the mashed bananas, buttermilk (if fresh is used or water to rehydrate powdered), eggs, butter and vanilla in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky (do not over mix). Gently fold in chopped nuts.
Use an ice cream scoop or a large spoon to drop the batter into the greased muffin tin. Bake until golden and a toothpick inserted into the center of a muffin comes out clean, 20 to 23 minutes, rotating the pan from front to back halfway through the baking time. Cool the muffins in the tin for 5 minutes and then transfer them to a wire rack and cool for 10 more minutes. Serve warm. Yum!

This light and airy recipe was tested and created by Cook’s Illustrated. You’ll find it in their book The Quick Recipe (2003). This valuable cookbook is a great used buy at Amazon for as little as $2.78 used. (see below)

The Quick Recipe (The Best Recipe Series) (9780936184661): Editors of Cook's Illustrated Magazine: Books

Thankful Thursday posts feature the things in life that we are thankful for. They might be a once-in-a-lifetime event or daily occurrences. Food certain is the top of my gratitude list!