Yes, I know. This is my third banana muffin/banana bread recipe.
Indulge me.
The Child, it turns out, bought me a really nice muffin pan for Christmas, along with some cookie sheets. I already had some nice cookie sheets but I’m not complaining – having a lot can be handy. But my muffin pans were not good, and the pan selected by The Child – well, it is a very good pan, thick aluminum with big cups for big muffins. The only thing to do, then, was to make muffins.
I had some overripe bananas – I usually do, which is why I so often make banana bread. But not long after Christmas, I ran across a copy of The King Arthur Flour Baker’s Companion
The King Arthur book contains a base muffin recipe, and then a list of ingredient combinations that can be added in to make whatever muffins you like. It is a spectacular recipe – yes, spectacular – because the muffins rise beautifully, yet have a fine, moist crumb.
The bananas are not mashed and blended into the batter the way they usually are, but rather diced finely and mixed in with the coconut at the end. I wondered if this might result in less of a banana taste in the muffins, but it really didn’t. I loved the added flavor and texture of the coconut, but it could easily be omitted if one didn’t care for coconut.
- 3½ cups unbleached all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons (1 stick) butter
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 bananas, diced finely
- 1½ cups shredded unsweetened coconut
- Preheat the oven to 400°F and lightly grease 16 muffin cups or use paper liners.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition.
- Add the vanilla and sour cream and mix until incorporated.
- Add the dry ingredients and mix on low-speed just until the batter is smooth. Add diced bananas and coconut and stir just to incorporate.
- Fill the muffin tins and bake for 18 to 24 minutes or until a tooth pick inserted in the center comes out clean.
- Remove the muffins from the oven, cool in the pan for 5 minutes and then remove the muffins from the pan to finish cooling on a rack. Muffins left in the pan to cool the entire time will become tough from steaming.
This is my contribution to Weekend Cooking, hosted by Beth Fish Reads. Why not swing by and see what other simple pleasures await?
, which I assume was also produced by the Swansdown Flour Company, as Ms. Smith is pictured gleefully holding up a box of said flour.
, even has the following review on Amazon:
