Growing up my mom would frequently make banana nut bread using the over-ripe bananas that we refused to eat. And soon we learned to avoid eating the last 4 bananas to ensure that mom would make the bread for us! But bread is sometimes a challenge to manage if you don’t have enough people to eat it up, and especially if you need to eat it in the car. Although, we do freeze it and plan to create a banana bread french toast soon… stay tuned! So the muffins were born! So much easier to eat on the go, and they get that yummy edge crust that I LOVE! I hope you enjoy these as much as we do!
Banana Nut Muffins
- 3/4 cup brown sugar
- 1/2 cup butter – room temperature
- 2 eggs
- 4 ripe bananas – mashed add a touch of honey for sweetness
- 3 Tbsp sour cream
- 1 tsp baking soda mix with sour cream
- 2 cups flour bread flour preferred
- 2 tsp baking powder
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup chopped nuts pecans or walnuts
- 1 tsp vanilla extract
- Mini dark chocolate chips optional
Heat oven to 350° and place rack in center
Sift flour, baking powder, and salt together in a large bowl.
In a separate bowl, beat sugar and eggs at high speed until fluffy (about 5-10 min)
Slowly add butter and mashed bananas to sugar mixture and continue to mix at low speed
Add sour cream and baking soda mixture, vanilla, flour mixture, cinnamon, nuts and chocolate chips (optional) and continue to mix until combined.
Lightly grease a muffin pan and fill each slot with mixture about 3/4 full.
Sprinkle brown sugar on top of each muffin.
Bake for 30-40 min (depending on size of muffins). Use a wooden skewer to check for doneness. Skewer should come out dry.