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  • Brown Butter Banana Muffins with Pecan Crumble

    Whenever I buy bananas, there always seems to be one sad banana left behind uneaten. Too soft to eat but not spoiled enough to throw away, this banana always taunts me: A little yellow (well, mostly brown) reminder of how I wasted perfectly good food. I could easily freeze it and use it in a smoothie, but let's be real: I'd rather have banana bread. It seems that most of my favorite recipes call for at least three bananas. So what to do?

    This is why I'm glad I found this banana bread recipe that only calls for one banana over at The Faux Martha. The entire recipe is scaled down so the banana flavor isn't lost. However, when baked as a loaf, it's pretty short. But there's plenty of batter for more than half a dozen muffins—so banana muffins it is! I've tweaked the original recipe by adding brown butter to bring out the nuttiness of the pecan crumble topping and swapping yogurt for sour cream—because health be damned! I kid, I kid. It's just what I had. It does make the muffins super moist, but Greek yogurt would also work well in this recipe.

    Brown Butter Banana Muffins with Pecan Crumble Recipe

    Yield: 9 muffins

    For the Brown Butter Banana Muffins
    4 tablespoons unsalted butter, melted until browned
    1 cup all-purpose flour
    ½ cup white sugar
    ¾ teaspoon baking powder
    ½ teaspoon baking soda
    ½ teaspoon salt
    ⅓ cup sour cream
    1 large egg
    1 teaspoon pure vanilla extract
    1 ripe banana

    For the Pecan Crumble
    1 tablespoon unsalted butter, softened
    2 tablespoon all-purpose flour
    1 tablespoon brown sugar, packed
    ¼ teaspoon cinnamon
    Pinch of nutmeg
    ½ cup chopped pecans

    Instructions

    1. Preheat oven to 300 degrees Fahrenheit. Butter 9 cups of a muffin pan. Set aside.
    2. In a small saucepan, melt butter until browned. Set aside to cool.
    3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    4. In the same saucepan the butter was browned in, add the sour cream, egg, and vanilla and whisk until well combined. Add banana and mash well to incorporate.
    5. Pour wet ingredients into dry ingredients and stir together until just combined. Be careful not to over stir. 
    6. To make the pecan crumble topping, combine ingredients in a small bowl using a fork. Distribute crumble evenly over batter. 
    7. Bake for 16-18 minutes or until a toothpick comes out clean. Cool in pan completely. Carefully loosen from pan and serve.

    Recipe adapted from The Faux Martha and Mad Hungry.