Big Banana Muffins

Updated February 23, 2016
This image courtesy of Joseph DeLeo

This recipe is adapted from my banana cake, one of the most popular recipes in my book The Cake Bible. The texture and flavor of the toasted walnuts, or poppy seeds or chocolate, are a great new addition. I bake them in a Texas muffin pan, which has cups that have an 8-ounce capacity, compared to the usual 6 ounces. Texas, the largest state in America after Alaska, is big on big, which is how this muffin pan got its name! It seemed particularly appropriate for these muffins because they are big on flavor as well as size. This batter can also be baked in a loaf pan, and can feature chocolate chips. See the variations at the end of the recipe.


A heavy-duty stand mixer with paddle attachment OR a hand-held mixer;

A Texas muffin pan lined with foil or paper liners, preferably lightly sprayed with Baker’s Joy or cooking spray

Pointers for success

• Use bleached all-purpose flour for a firmer more bread-like texture. Use cake flour for a softer, lighter crumb.

• For finely grated zest, use a citrus zester (a small implement with tiny scraping holes), a vegetable peeler, or fine grater to remove the yellow portion only of the peel. The white pith beneath is bitter. If using a zester or peeler, finish by chopping the zest with a sharp knife.

• For the best flavor and sweetness, use a banana that is very ripe, with black spots all over the skin.

• It is not necessary to sift the flour if you are weighing it. However, if you measure it, be sure to sift it into the cup and then level it off, without shaking or tapping the cup at all.

• A #30 ice cream scoop (2-tablespoon capacity) works well for transferring the batter to the muffin containers. But I find it easiest to use a heavy-duty gallon zip-seal bag as a disposable piping bag. Scrape the batter into the bag, zip it closed, and cut off the tip.

• The muffins can be frozen for up to 3 months. Frozen muffins can be reheated in a preheated 400°F oven for 15 to 20 minutes or until a metal cake tester inserted briefly into the center feels warm.

• These are also delicious made with 2 tablespoons poppy seeds instead of the walnuts.

• For a chocolate chip version, fold ¼ cup / 1.5 ounces / 42 grams of mini chocolate chips (or chocolate chopped medium fine) into the finished batter.

• For a chocolate swirl version, stir 1 ounce / 28 grams melted cooled bittersweet chocolate into ½ cup of the batter. Add it to the top of the batter in the loaf pan or muffin cups and swirl it in.


For calculation purposes if making these muffins in larger quantities, it is useful to know that the banana peel represents about 25 percent of the weight of the banana.

The dough percentage

Flour:    100% (includes the starch in the banana)

Water:   132% (includes the water in the sour cream, butter, egg white, and banana)

Salt:       1.4%

Fat:        59.2% (includes the fat in the sour cream and egg yolk)

5 muffins

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert, snack

Equipmentelectric mixer

Mealbreakfast, brunch, snack, tea

Taste and Texturebuttery, fruity, nutty, sweet

Type of Dishmuffins


  • 1 very ripe banana, peeled and lightly mashed (½ cup; 4 ounces; 113.5 grams)
  • 1/4 cup sour cream (about 1/4 cup; 60 grams)
  • 1 large egg (3 tablespoons; 1.75 ounces; 50 grams (weighed without shell))
  • 1 teaspoon grated lemon zest (2 grams)
  • 3/4 teaspoon pure vanilla extract
  • 1 cup plus scant 3/4 cup bleached cake flour or bleached all purpose flour (3.5 ounces; 100 grams)
  • 6 tablespoons sugar, preferably turbinado (2.6 ounces; 75 grams)
  • 1/2 teaspoon baking powder (2.4 grams)
  • 1/2 teaspoon baking soda (2.5 grams)
  • 1/4 teasoon salt (1.7 grams)
  • 5 tablespoons unsalted butter, softened (2.5 ounces; 71 grams)
  • 1/2 cup walnuts, toasted and chopped medium fine (1.75 ounces; 50 grams)




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Thanks rose i have tried different recipes for banana muffins, and this sounds Delicious! I will bake this recipe this weekend and will come back to let you know how i rated it :) Jane


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