Banana MuffinThis is a great banana muffin recipe.  Banana flavor concentrate has been added to the recipe for more rich, banana flavor.

See our banana flavor concentrate >>

This is just a little sweeter than the muffins that we prefer but nearly as rich as the cake-like muffins sometimes found in the stores.

This recipe will make very nice, attractive high-domed muffins.  You will find more batter than you may be used to for 12 regular-sized muffins.  For high domes, use all of the batter for 12 muffins filling the cavities full.  All that batter and a burst of high heat will give you very nice muffins.


2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 3/4 cups ripe mashed banana
1 cup granulated sugar
1/4 cup sour cream (not low fat)
1/4 cup vegetable oil
3 large egg yolks
1/2 teaspoon vanilla extract
1 teaspoon banana flavor concentrate

1 cup pecan or walnut pieces


Preheat the oven to 400 degrees.

  1. Mix the flour, baking powder, baking soda, and salt together in a large bowl.
  2. In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, vanilla, and banana flavor together.
  3. Add wet ingredients to the dry and stir just until the ingredients are mixed well.  Fold in the nuts.
  4. Fill the well-greased tins nearly full.  Use all the batter for twelve standard muffins.
  5. Bake for 8 minutes at 400 degrees.  Reduce the temperature to 350 degrees and bake for another 8 to 10 minutes or until done.  Let sit for five minutes and remove the muffins from the pan to a rack to cool.
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