If you're a banana lover, you are going to swoon over these! Not only is there a banana puree infusing the batter, but each muffin is topped with a generous banana slice so that every bite of these moist flavorful beauties is filled with banana goodness, hence the name--Banana on the Banana!
I know I've already posted Banana Chocolate Chip Muffins and Whole Wheat Banana Bread but these banana muffins are so totally different and so special, that I just couldn't resist and I'm not even a huge banana person! When I made these a couple of weeks ago, my little niece Lily, couldn't get enough of them and ate them for breakfast several days in a row!
And they're easy to make too! First you puree a couple of bananas in a food processor or blender.
Then once you've made the rest of the batter, sans mixer, you stir in that concentrated banana mush and some walnuts, spoon it into your muffin cups and top each muffin with a slice of banana so that there's even more banana flavor in these guys!!
Then you sprinkle on a bit of turbinado sugar and bake--
These puff up delightfully and though just a simple muffin, look fancy and important somehow. The addition of the slice of banana on top catapults them into new, sort of exotic territory and I can't wait to try this technique out with other muffins too. Make these for your next brunch and watch them disappear!
Banana on the Banana Muffins
Makes anywhere from 12-16 muffins
Prep Time: 15 minutes; Bake Time: 25-30 minutes
2 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1 1/4 teaspoons baking soda
3-4 ripe bananas, divided
1 1/3 cups sugar
1/2 teaspoon fine sea salt
2/3 cup canola oil
3 large eggs
2/3 cup sour cream (about 5 oz)
1 cup walnuts, finely chopped (about 5 oz)
1-2 tablespoons turbinado sugar
1. Make sure oven rack is in center and preheat oven to 350ºF. Line muffin pans with paper liners (the original recipe says that it made 12 but I came up with 16). Set aside.
2. Sift flour, baking powder and baking soda together. Set aside.
3. Peel two of the bananas and puree them in a blender or food processor until smooth. Set aside. Peel the other two bananas and slice them into 16 equal 1/2-inch pieces. Set aside.
4. Place sugar, salt, oil, eggs and sour cream into a large bowl and whisk together until smooth. Add the dry ingredients a little bit at a time and whisk only until incorporated. Stir in the banana puree and walnuts. Divide the batter equally among the muffin cups and top each with a banana slice, gently pressing down so that it's slightly submerged. Then sprinkle the tops with the turbinado sugar and bake for 25-30 minutes, until a knife inserted into the center of a muffin comes out clean and tops are golden brown.
5. Let cool completely in pan on a wire rack. Serve when cooled or wrap each muffin individually in plastic wrap and store at room temperature. Muffins keep for several days.
Note: Recipe adapted from Jenny McCoy's Desserts for Every Season. I subbed sour cream for creme fraiche and used regular walnuts instead of black walnuts. I also increased the turbinado sugar.