The aforementioned banana muffins turned out rather well–so well, in fact, that I’ll post the recipe here. This is adapted very slightly from a recipe in The Joy of Cooking. You can replace 1/2 cup of the regular flour with whole-wheat flour, should you have any (I didn’t).
Preheat the oven to 375° F. Grease a standard 12-muffin pan or line with paper cups.
Whisk together thoroughly:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2/3 cup coarsely chopped walnuts
Whisk together in a large bowl:
- 1 large egg
- 3/4 cup packed light brown sugar
- 3 mashed ripe bananas
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 18 minutes. Let cool for 2 to 3 minutes before removing from the pan. Serve as soon as possible, preferably the day they are baked.