Banana (Nut) Bread Mini Muffins
We had some ripe bananas so I decided to make some banana bread mini muffins. I had this recipe scribbled in my recipe notebook so I have no idea where it came from (if you know, please let me know). I made a 2/3 batch since I only had 2 bananas and I ended up with 24 mini muffins and 2 regular sized muffins. So I think if you made the full recipe, you’d get 48 mini muffins. I love how these turned out. The cardamom and nutmeg really added to flavor and the nuts add great texture.
Banana Bread Mini Muffins
2 cups all purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt – I used fat free Greek yogurt
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted and chopped coarse – I used pecans and walnuts
freshly ground nutmeg – because nutmeg makes everything better
1/8 tsp cardamom – because I grabbed some last time I was at Penzey’s and I’ve been dying to use it in something
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.
Whisk the flour, sugar, baking soda, and salt together in a large bowl. Whisk the mashed bananas, melte butter, eggs, yogurt, and vanilla together in a separate bowl. Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined. Fold in the nuts (if using). Do not over mix; the batter will look think and chunky.
Scrape the batter into the prepared pan and smooth the top (I used my cookie scoop to fill the mini-muffin pan). Bake until golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes (my mini muffins took 17 minutes).
Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is the perfect recipe for all of the leftover ingredients I have! Hubby made me buy a 3-pound bag of cranberries because he loves them, but you only use 12 ounces for cranberry sauce so I’ve got about 2 pounds of cranberries left to use, plus lots of pumpkins and pecans. This is definitely being made this weekend!
Oh man. That does sound good. And I know it must be if you’re repeating it because I am the same way. I’m going to make a cranberry maple pecan cake on Friday… but this is really tempting too.
Happy Thanksgiving!
Oh, man! If I only had more time for Thanksgiving dessert table – this is certainly one I would try.
Oooh this cake looks so ooey gooey and delicious! I wish there weren’t already so many desserts coming to my Thanksgiving table because I’d totally make this!
Sues
This looks super delicious and your photos look great too! Happy Thanksgiving to you and hubby!
ooooh, my, i must try this 🙂 happy thanksgiving!!
What a fabulous recipe! All the flavors sound delicious to me.
This looks amazing! It looks so moisty yum, I should try to make this sometime, Love your blog! this is my first comment for you so I thought I’d show some appreciation for your blog, because I’ve been drooling over all your recipes for a while
Shandra-http://shandrita.tumblr.com/
Your photos are beautiful! The pictures I took of the actual cake didn’t look to appealing, the photos I took of the bite sized cake bites looked pretty though lol
Good job!!
What a great recipe! You totally had me at caramel/pecan/cranberry topping.
Just finally made this cake and it is astoundingly good! Truly the best dessert I’ve had in…oh, a very long time. Thank you for your post!
I tried to be good, I really did! This cake was so delicious, I not only had seconds, I had a piece for breakfast the next day and for a snack later that day. This one goes on my Christmas menu!
beantownbaker — December 1st, 2013 @ 6:52 pm
I doubled the recipe this time and you’ll remember the middle didn’t quite bake through. It also spilled over a bit, so next time, I’ll put a pan under the cake in the oven.