A couple weeks ago I scored a deal on bananas—14 overripe bananas in a bag for $1—and bought a bag with plans to make muffins, smoothies, and freeze a few, only none of them made it to the freezer because we used them up. I had wanted to try this banana bran muffin recipe from The Sweeter Side of Amy’s Bread, and this was the perfect opportunity. (Cookbook reviewed at Andrea’s Reviews.)
The recipe made a large amount of batter and I had to abandon the usual instructions about filling a muffin cup 2/3 full because the cups overflowed with batter. The baked muffins were large and hearty with a lot of texture, and one was more than enough for my breakfast or a snack, though my hungry crowd seemed to disagree.
BANANA BRAN AND TOASTED WALNUT MUFFINS
Adapted from The Sweeter Side of Amy’s Bread, by Amy Scherber and Toy Kim Dupree.
Makes 12 large muffins.
1 standard muffin tin, lightly coated with cooking spray
stand mixer with paddle attachment (or hand mixer and large bowl)
large mixing bowl
2-1/8 cups (312 g) unbleached all-purpose flour
2-1/4 cups (160 g) wheat bran
2 teaspoons baking soda
1-3/4 teaspoons kosher salt
2-1/2 cups (500 g) mashed ripe banana
1 cup (2 sticks) + 2 tablespoons (250 g) unsalted butter, room temperature
2 large (100 g) eggs
1 cup (200 g) brown sugar, packed
1-1/3 cups (150 g) walnut pieces, toasted
1 cup (150 g) sliced ripe banana
1. Position rack in the middle of the oven and preheat to 350° F/175° C.
2. In the large mixing bowl, whisk together the flour, wheat bran, baking soda, and kosher salt.
3. In the bowl of the stand mixer, beat the mashed banana and the softened butter until mixed. It may look lumpy, but that’s ok. Add the eggs and brown sugar and mix until thoroughly combined.
4. Gently fold the flour mixture into the banana mixture, just until combined. Don’t overmix. Then fold in the toasted walnut pieces and the sliced banana.
5. Scoop the batter into the muffin cups. Take care not to overwork the batter. The batter will be mounded over the top.
6. Bake in the preheated oven for 23 to 25 minutes until a toothpick inserted in the center comes out clean. The muffin tops should be medium brown.
7. Cool in the pan for 5 minutes, then remove and cool on a wire rack. Serve within 8 hours for best texture, and wrap the remainder in plastic to keep fresh.