We tend to have a lot of bananas on our hands. If we don’t eat them fast enough, I end up with lots of ripe bananas. This is not necessarily a problem, as I can put them into smoothies or bake some sort of bread or muffins.
Today I am sharing my banana muffin recipe which I make when I have ripe bananas on hand and no one wants smoothies. I like making muffins since they are very portable (for those who carry a lunch to school or work). They are also perfect for breakfast if you want something quick, easy, and filling. They are not over-the-top sweet, unlike the type you generally find at a grocery store.
These are crispy on the outside, and soft and fluffy on the inside!
I like to make a double batch when I make these since they last 3 to 4 days if kept in an airtight container at room temperature. I also line the container with a paper towel to keep the muffin bottoms from retaining moisture and getting soggy.
These muffins freeze well. To freeze them, make sure to cool them completely, then wrap them in foil or plastic wrap before placing them in freezer bags. You can keep them in the freezer for up to 3 months.
When you are in the mood for a muffin just thaw them overnight on your kitchen counter at room temperature.
- 2 cups self-rising flour
- 1/2 tsp. baking soda
- 1 cup brown sugar
- 3/4 cup chopped pecans or walnut plus, another 1/4 cup to sprinkle over the top
- 1/4 tsp. ground nutmeg
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup canola oil
- 1 tsp. pure vanilla extract
- 3 large ripe bananas, mashed
Preheat your oven to 400 degrees Fahrenheit. Line and spray 12 cup muffin tins ( you will need to spray 4 more extra cups) with non-stick cooking spray, then set aside.
Mix flour, baking soda, nutmeg, brown sugar, and pecans in a medium size bowl.
In another large mixing bowl cream eggs and sugar with an electric handheld mixer.
Then add oil, cream, and vanilla. Mix well.
Slowly incorporate flour mixture to the wet mixture in couple of batches. Mix in the mashed bananas to make a smooth batter. Don’t over mix the batter.
Spoon the batter evenly into the prepared muffins cups. Sprinkle some of the extra chopped pecan over the top of the muffin. Shown in the picture below. Bake the muffins in preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool for a few minutes before removing them from the muffin tins.
Makes 16 Muffins
Did you make this dish? I’d love to know how it turns out! Feel free to like, share, and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!