Banana Pecan Muffins
Last week Gardener Boy's best friend came over to see our new apartment (which I'm loving!), and I felt like baking, so I thought I'd make my new customer happy by asking him what he wanted for dessert.
Gardener Boy stopped me right as I was about to call his friend and made my task that much more interesting: Ask him what dessert he'd like to eat if he was stranded on a desert island...
The response: "I like bananas, pecans, and vanilla if that helps any."
So, I combined all those ingredients and came up with this recipe, which he loved!
As usual, I wasn't able to make these into actual muffins since when I made these I still hadn't found muffin tins (I just found them this week!) but the cupcake size gave them a really cute bite-sized quality that you cant get with muffins.
I added chocolate chips to the recipe which in my opinion added soooo much to the muffin's flavor and texture :)
You will need:
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup brown sugar
85 gr (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs 1 tsp vanilla extract
1/2 cup pecans, chopped
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup brown sugar
85 gr (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs 1 tsp vanilla extract
1/2 cup pecans, chopped
1/2 cup chocolate chips (optional)
Directions
Preheat oven to 180 C (375 F) and lightly butter the muffin tins.
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.
In a larger bowl, with an electric mixer, whip the remaining bananas and sugar together for a 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 until just incorporated.
Fold in the nuts, choc. chips, and the mashed bananas with a rubber spatula.
Spoon the batter into the muffin tins, filling 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...warm is better ;)
Should yield 12 muffins, but I made about 22 cupcake sized ones...
Enjoy!
4 comments:
ooo, they look so delicious!! you're so nice to avi's friends! i'm the opposite - just sitting here waiting for jason to finish making my dinner. also, this post reminded of this: http://www.youtube.com/watch?v=1tcR19y7GPM
hahaha! omg i totally forgot about this! its the perfect video for my post! ur the best :)
ahhhhh, look at your beautiful pictures!!!!!!
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