Banana Nut Muffin from Tyler Florence

I love banana but I am not crazy about it. In fact I prefer banana bread, banana muffin, banana fritter and fried banana over just the plain banana fruit. Aidan loves banana, so we usually bought some banana home from our Costco shopping. One thing that I hate about banana is they tend to get ripe all together at the same time unless I brought it from the regular store where I can choose to have different ripeness for each smaller bunch of banana. So this is another day where I have some left over banana in my fridge turning black. Saw the beautiful muffin pictures from rasa Malaysia, I decided to wipe up the banana muffin again, YES again but this time I am trying the recipe from one of my favorite food network star Tyler Florence except I used replace pecan with walnut.

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup walnut, chopped
  • Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  • In a large bowl, combine the flour, baking soda, and salt; set aside.
  • Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
  • With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.
  • Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
  • Mix in the dry ingredients just until incorporated.
  • Fold in the nuts and the mashed bananas with a rubber spatula. \Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  • Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes.
  • Let cool for a few minutes before turning the muffins out.
  • Serve warm or at room temperature.

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