Banana Walnut Muffins, revisted

This is a slightly revised version of my banana walnut muffin recipe.  I baked these last night and switched things up a bit.  I think you'll like them.  They are a cross between a muffin and banana bread, and there's no reason you can't put all this batter in a loaf pan.  Then you'd have nice slices to toast!  If you make it into a loaf, bake at 350 degrees for about 50-60 minutes or until it tests done.


BANANA WALNUT MUFFINS
oven - 375 degrees F
makes one dozen

1/2 cup granulated sugar
1/2 cup brown sugar
4 tablespoons, butter, softened
1 teaspoon vanilla extract
2 eggs
1 cup sour cream or plain greek yogurt
2 ripe bananas, peeled, in chunks

3.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

3/4 cup chopped walnuts

Cream butter with sugars for five minutes, scraping bowl once or twice.  Add vanilla.  Add eggs, one at a time, beating well after each addition.  Add sour cream, beating until incorporated.  Add chunks of bananas, and mix until the banana is broken down and mixed in well with the rest of the ingredients.  It's OK if there are some larger pieces.

To the butter mixture, add 3.5 cups flour mixed with the baking powder, baking soda, and salt.  Beat until all the dry ingredients are incorporated.  Fold in walnuts.

Spray or line muffin tin with paper liners.  Divide batter among 12 muffin cups. Sprinkle a few walnut pieces on top of each muffin.  If you have coarse sugar (turbinado, etc.), sprinkle a little of that too.

Bake for 20 minutes at 375 or until muffins are done (spring back when you lightly press the center) and there is no more moisture at the top. 

Cool in pans for 10 minutes.  Remove to wire rack to continue cooling. 

Banana Walnut Muffins

Not to seem too blogger-schizophrenic, today's entry is short, simple, and deliciously sweet. I made these last night and they came out beautifully! I made 32 for a crowd but I'm pretty sure you won't need that many, so here's a recipe for a good baker's dozen, plus some.

BANANA WALNUT MUFFINS
(Makes 12-16 standard-sized muffins)

1/4 cup canola oil
1 cup sugar
2 eggs
1 1/2 tsp. vanilla
2 over-ripe bananas, cut in chunks
1 cup light sour cream (1/2 pt.)

2 cups flour (all A.P. or half A.P./half whole wheat)
1.5 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

3/4 cup chopped walnuts

Beat together oil and sugar. Add eggs, one at a time. Add vanilla and pieces of banana, mixing well. Add sour cream. Mix well.

In a separate bowl or over wax paper, mix flour with baking powder, baking soda, and salt. Add this dry mixture, along with chopped walnuts, to banana mixture, incorporate well.

Fill muffin cups (sprayed with cooking spray or lined with muffin papers) 2/3 full. Bake at 375 degrees Farenheit until tops are dry and muffins begin to brown on edges (about 18-20 minutes, depending on oven).

Photo credit: http://weblogs.cltv.com/features/health/livinghealthy/banaas.jpg