This 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.
- Mix the flour, baking powder, baking soda, and salt together in a large bowl.
- In another bowl, mix the mashed banana, sugar, sour cream, vegetable oil, egg yolks, vanilla, and banana flavor together.
- Add wet ingredients to the dry and stir just until the ingredients are mixed well. Fold in the nuts.
- Fill the well-greased tins nearly full. Use all the batter for twelve standard muffins.
- 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.