The Best Ever Banana Muffins
Yields 12 regular sized muffins
1 cup sugar (I prefer evaporated cane juice sugar)
1 teaspoon vanilla
2 cup unbleached flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe banana (two bananas)
1/4 cup walnuts or pecans (optional)
1/2 tablespoon buttermilk*
*If you don’t have buttermilk on hand add a couple drops of lemon juice or vinegar to milk or use sour cream in the same amount.
- Start by setting out the butter and eggs. Bringing them up to room temperature will make the batter better. Let them sit for at least an hour at room temperature. If you are in a hurry, microwave the butter for 10 seconds and stir it to distribute the heat. Try not to liquefy the butter, the goal is soft, but solid. And in the end cold eggs, won’t make bad bread.
- In a medium bowl, cream together the butter and sugar. Add the egg, vanilla and buttermilk and mix it until smooth.
- In a large bowl mix together all the dry ingredients.
- Add the dry mixture and the banana to the butter mixture, adding a little at a time and mix after each addition. Stir in the nuts. Ideally you will mix just until all the ingredients are moist, there should still be lots of lumps. Over mixing will react all the baking powder and soda. This makes the texture of the bread dense and heavy. So less work equals better bread. That’s the way it should be.
- Pour the batter into greased or lined muffin tin. Bake at 425 degrees for 18 minutes or until a sharp knife poked in, comes out clean.
- Remove the bread from the pan immediately to avoid soggy crust. Let the muffins cool on a rack for at least five minutes before serving. When cool, cover and store.