Banana Muffins

This is my go-to banana bread recipe; I’ve been making it for over 2 years now and it never fails. I don’t always have sour cream on hand, but I’ve made it both with and without and the difference is really minimal. Also, I like to puree my bananas before adding them to the mixture, because I find it allows the banana flavor to cook throughout the bread instead of having small pieces of banana in each bite. Do whatever works for you!

If I ever make it to Boston for a weekend getaway, you better believe I will be stopping at Flour bakery to sample the original.

Banana Muffins

Adapted from Flour’s Banana Bread Recipe: http://www.foodnetwork.com/recipes/giadas-weekend-getaways/flours-famous-banana-bread-recipe/index.html

Makes 1 loaf or 18 muffins

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup plus 2 tablespoons sugar

2 eggs

1/2 cup oil

3 1/2 bananas, very ripe (the original recipe calls for “mashed” bananas, but I like to puree mine with a splash of water instead)

2 tablespoons sour cream

1 teaspoon vanilla extract

2/3 cup walnuts, toasted and chopped (optional)

1. Preheat oven to 350 degrees.

2. Line a loaf pan with parchment paper or grease a muffin tin with cooking spray.

3. Mix all dry ingredients in a large bowl.

4. Add eggs, oil, vanilla extract, and sour cream if you’re using it.

5. In a blender or food processor, blend the bananas with a splash of water until you get a smoothie-like texture. Add the banana puree to the bowl and stir everything to combine.

6. Fill the loaf pan ¾ full; alternatively, fill each muffin tin ¾ full.

7. Bake at 350 degrees for 1 hour (loaf pan) or 30 minutes (muffins).

Enjoy!

 

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Tags: Baking, Banana Bread, Breakfast, Muffins