I woke up early and was excited that I had enough time to bake my ultra-ripe bananas into something tasty for breakfast. I had a recipe in mind from one of my favorite bakery cookbooks, but when I saw that more that 1 cup of butter was required for 12 muffins … I couldn’t do it! I quickly found this recipe for Whole Wheat Banana Bread in The King Arthur Flour 200th Anniversary Cookbook. Needing a break from my usual New York Times Banana Banana Bread, this sounded like a nice change of pace.
Because it was a school day, I baked the batter into muffins rather than bread to decrease the baking time (We are in a bit of a time crunch in the morning!). I also modified the recipe by adding the topping from the Banana Banana Bread because we love it so much. These muffins were incredible! I love that they contain 100% whole wheat flour and are still very moist and tender. I think this recipe will become my new stand-by banana bread.
Note: I clearly have a thing for banana muffins…. I have included not only the link above to my (previous) favorite banana bread, but links to several of my posts about other great banana muffins below. 🙂
Yield: Makes 12 standard muffins
For the Batter:
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup mashed ripe bananas (I used 3 small)
- 1 tsp vanilla
- 2 cups whole wheat flour or white whole wheat flour
- 1 tsp baking soda
- 1/2 tsp coarse salt
- 1/2 cup chopped walnuts, optional (or optional topping)
For the Topping:
- 3 T chopped walnuts or pecans
- 1 T turbinado sugar
- 1/8 tsp cinnamon
- Preheat oven to 350 degrees.
- Cream the butter and sugar until well blended and creamy, about 2 to 3 minutes. Add and beat together the eggs, bananas, and vanilla.
- In another bowl, mix together the flour, baking soda and salt. Blend the liquid ingredients into the dry ingredients. Add walnuts, if desired.
- Pour this mixture into a greased, 9 x 5-inch loaf pan or a greased 12-cup muffin pan.
- Assemble the topping by combining the ingredients. Top each muffin with a generous spoonful, or sprinkle over the loaf.
- Bake until a toothpick in the center comes out clean, or with a couple of crumbs, about 40 to 45 minutes for a Pullman loaf, 60 minutes for a standard loaf, and 17 to 18 minutes for the muffins (on convection).
One Year Ago:
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