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.
- 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)
Oven Temperature: 350°F
1. Preheat the oven. Preheat the oven to 350°F 20 minutes before baking. Have an oven shelf at the middle level.
2. Mix the batter. In a food processor fitted with the metal blade, process the banana and sour cream until smooth. Add the egg, lemon zest, and vanilla and process until blended.
In a mixer bowl or other large bowl, combine the flour, sugar, baking powder, baking soda, and salt and beat on low speed (#2 if using a Kitchen Aid, with the paddle attachment) for about 1 minute, until well mixed. Add the butter and half the banana mixture and beat until the dry ingredients are moistened. Raise the speed to medium (#4 KitchenAid) or high if using a hand-held electric mixer and beat for 1½ minutes. Scrape down the sides of the bowl. Add the remaining banana mixture in two parts, beating for about 20 seconds after each addition or until well mixed. On low speed, beat in the walnuts.
3. Fill the muffin containers. Spoon or pipe the batter into the muffin containers, filling them three-quarters full. Pour a little water into the unfilled muffin cup to prevent uneven baking.
4. Bake the muffins. Bake for 25 to 30 minutes or until the muffins spring back when pressed lightly in the center.
5. Cool the muffins. Remove the muffins from the oven and unmold them at once onto a wire rack. Turn top side up and cool until just warm or room temperature.
Stored airtight at room temperature, these have just as lovely a texture and flavor the next day. The muffins can be reheated for about 4 minutes in a 400°F oven.
Variation: Banana Loaf
This recipe can also be baked in an 8-by-4-inch bread pan for 40 to 50 minutes or until a wooden skewer inserted in the center comes out clean.
Nutritional information is based on 5 servings.