Really Good Banana Muffins

banana muffins

How many recipes does one need for banana muffins? Just one really. A really good one. I’ve tried more than a couple of banana muffin recipes in the past years and this banana muffin recipe is definitely a keeper. There are a few tricks for good banana muffins. Firstly, make sure you use over-ripe bananas. When you have a bunch of bananas that are over-ripe and you don’t feel like baking just yet, peel them and freeze them for use later. Don’t throw them away! Personally, I find that the local variety “red meat bananas” make the best banana muffins/cakes/breads. My grandma calls them “ang bah jio”. Second trick – do not over mash the bananas. This gives the muffins a better texture. Lastly, use brown sugar for a more fragrant muffin.

Really Good Banana Muffins
Serves: 12
  • 2 cups plain flour
  • ⅔ cup brown sugar
  • ½ cup toasted coarsely chopped walnuts
  • ½ tsp baking soda
  • ½ tsp salt
  • 4 large ripe bananas
  • 2 eggs
  • 3 oz unsalted butter, melted
  • ¼ cup buttermilk
  • 1 tsp vanilla extract
  1. Preheat oven to 180°C. Spray a 12 cup muffin tray with non-stick baking spray and centre an oven rack.
  2. In a large bowl, combine flour, sugar, walnuts, baking soda and salt.
  3. In a separate bowl, coarsely mash the bananas.
  4. Add beaten eggs, butter, buttermilk and vanilla and stir to combine.
  5. Add wet ingredients to the dry ingredients and gently fold (I use a whisk) to combine.
  6. Fill each muffin cup till ¾ full.
  7. Bake for 15-20 minutes, or until muffin tops are golden brown and a tester comes out clean.
  8. Cool to room temperature.

Nutella Swirled ChocoNana Muffins

Nutella swirled choco nana muffins

I was mulling over what to bake for breakfast and asked my husband if he preferred oatmeal bread or honey wholewheat bread. “Chocolate Banana bread!” my little one chimes in. Chocolate banana bread? Now where did that come from! She has never tried chocolate banana cake, bread, muffin or anything of that combination. It did sound like a good idea though. After all, I really like chocolate mousse cake with banana slices.

So breakfast was decided. Chocolate banana bread. Only that a loaf of bread sounded a little boring. “How bout chocolate banana muffins instead?” I asked the little one. She nodded in agreement. I never thought that my 2.5 y.o will be deciding the breakfast menu at such a young age!

I set out to bake Chocolate Banana muffins. And then I had a brainwave. My husband loves nutella. How bout topping each muffin with just a little nutella? Brilliant isn’t it? I would think so because the muffins were so good. I love the texture, the flavour, the chunky banana and the bits of chocolate AND the nutella. You would love it too, if you try it!

Nutella Swirled ChocoNana Muffins
Serves: 8
  • 2 cups plain flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 ripe bananas, mashed coarsely
  • 2 large eggs, beaten
  • 3 ounces unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk
  • ½ cup semi-sweet chocolate chips
  • nutella
  1. Preheat oven 175ºC.
  2. Place 8 large standing muffin liners on a baking tray. (You can use a muffin tray as well.)
  3. In a large mixing bowl, combine flour, sugar, baking soda and salt.
  4. In a smaller mixing bowl, add eggs, melted butter, vanilla extract and buttermilk to the mashed bananas. Stir to combine.
  5. Pour wet ingredients into the dry ingredients and fold gently.
  6. Stir in the chocolate chips.
  7. Fill each muffin cup to ¾ full.
  8. Top with ½ tsp of nutella. Swirl with a toothpick or a small spatula.
  9. Bake for 20 minutes, or until a tester comes out clean.

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Banana Walnut Bread

Hubby bought a huge bunch of bananas some time back, and since it’s just the two of us, most of the bananas ripened (or over ripened) before we could eat them. We froze about 8 of them in a box – over ripe bananas freeze well, without their skins of course, and are delicious in all kinds of baked goods.

Seeing that I had some leftover walnuts from the not so recent mooncake making attempts, I decided to try a recipe from the book “The new best recipe“. The recipe is really simple because it does not require the use of a mixer. All the mixing can be done just with a wooden spoon and spatula. The results, as you can see from the picture above, is a moist, fragrant and very flavourful banana walnut bread. One of the best I’ve tasted, if I say so myself. Below is the slightly modified recipe that I used from the book.

Banana Walnut Bread
(Makes one 9-inch loaf)

2 cups unbleached all purpose flour
1 cup of walnuts, chopped coarse
3/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
4 very ripe medium sized bananas (mashed)
1/4 whipping cream
2 large eggs, lightly beaten
6 tbsp melted and cooled unsalted butter
1 tsp vanilla extract


  1. Preheat oven to 350 degrees F and place an oven rack in the middle position. Grease and flour the bottom and sides of a 9 by 5 inch loaf pan.
  2. Lightly toast chopped walnuts on a baking sheet till fragrant.
  3. Whisk flour, sugar, baking soda, salt and walnuts together in a large bowl. Set aside.
  4. Mix mashed bananas, cream, eggs, butter and vanilla with a wooden spoon in a medium bowl.
  5. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined. Do not overmix.
  6. Scrape the batter into the prepared pan and bake till loaf is golden brown and a toothpick inserted in the centre comes out clean, about 55 minutes.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
  8. The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days. It is best consumed on the day it is baked though.

A date with Banana Cake

I love banana cake. I love the fragrance of the banana, seeping out through moist, loose cake crumbs, and the flavour oozing out with every bite. Unfortunately, most recipes are either too dense, or too dry. That is until I came across a recipe for banana cake on Chubby Hubby’s blog. That recipe has since been the one that I use faithfully. One of the most important ingredients of banana cake is of course, the bananas. Using the right bananas is paramount to success. For me, the riper, the better. My hubby however, loves to throw away over-riped bananas. He claims that they’re rotten and fit for the trash, even though I argue that they’d be perfect for banana cakes. A couple of days ago, he threw away another bunch that I had been reserving for banana cakes. I was livid. Thankfully, he bought another bunch of bananas (fairly ripe already) the next day, and yesterday, I decided that they were ready.

banana cak