Banana Nut Muffins
This is the classic American quick bread, presented here in a conveniently portable shape.
INGREDIENTS | YIELDS 12–15 MUFFINS
- 3½ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar
- 2 eggs
- 2 ripe bananas, chopped
- 1 cup walnuts, chopped
- 1 tablespoon cinnamon
- ½ cup granulated sugar
Preheat oven to 375°F. Coat muffin pan with pan spray. Line with paper muffin cups. Sift together cake flour, baking powder, and salt. Set aside. Combine buttermilk and vanilla; set aside.
Beat together butter and brown sugar until smooth and creamy. Add eggs one at a time. Add the sifted dry ingredients to the butter mixture alternately with the buttermilk. Fold in bananas and nuts.
Fill muffin cups to the rim with muffin batter. Combine cinnamon and sugar, and sprinkle generously on top of muffins.
Bake until risen and golden brown, about 20 minutes. A pick inserted into the middle muffin should come out clean. Cool muffin pan for 15 minutes before removing muffins.