I’ve been using this recipe for decades. Geez. That makes me feel so old when I can use decades as a measuring stick. It came from an old long lost bread book that I used when I was in college, so it’s actually a recipe for banana bread. But, the batter is so fluffy that it makes great muffins, too. And along the way, I’ve made some changes like adding the walnut crumble. You can also nix the crumble and add chopped walnuts to the batter, if you please. So, go ahead and use this recipe either way…sliced bread or yummy muffins.
One thing to remember when you’re making banana muffins or bread. Use really ripe bananas, please! You want them to be speckled with brown spots. That’s when you’ll get the most banana flavor. Do not use them if they’re green on the ends. Be patient and wait for the speckles.
The muffins in the photos are medium sized, so that’s what the recipe is timed for. But I’ve also made really big muffins…the kind you buy at Starbucks or the gas station. So, whether you use a regular cupcake tin, or you make the jumbos, adjust your time accordingly.
Most banana breads or muffins are dark. That’s what happens when you use bananas in baking. But when you bite into these, you’ll notice that they’re light in color. That’s because of the lemon juice in the recipe. It keeps the bananas from turning brown.
Makes 18 to 24
1 cup chopped walnuts
¾ cup flour
1 cup sugar
2 cups mashed, ripe bananas (about 4-6)
2 T lemon juice
¾ cup shortening
1½ cups sugar
¾ cup milk
3½ cups flour
3 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
Combine ingredients for the crumble and set aside.
Mash the bananas with a potato masher until smooth. Add lemon juice. Blend and set aside.
Cream shortening and sugar with electric mixer at medium speed. Add eggs and beat until very light and fluffy, about 4 minutes.
Combine the dry ingredients and add to the mixture alternately with the milk, blending well after each addition. Fold in the bananas by hand.
Fill medium size muffin cups about 2/3 full. Sprinkle with walnut crumble. Bake at 350 degrees for about 20 to 25 minutes, or until a toothpick tester comes out clean. For regular cupcake size muffins, reduce bake time.
Note: This will also make 2 8X4-inch loaves of bread. Bake at 350 degrees for 50 to 60 minutes. Test with toothpick. Cool 10 minutes before removing from pan. Best if wrapped and stored overnight before slicing.
Recipe by Pearl