Banana Nut Muffins

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

Kindly excuse my sporadic blogging schedule. I have been all over the place this year; the first half of which went by so quickly and the rest…excruciatingly slow.

Nothing remotely exciting happened in 2017 apart from the fact that I graduated from my university and was left at a tailspin of what to do next. Bouts of depression, tears, and heartbreaks is what tainted the last couple of months.

To say I’m looking forward to 2018 would be an understatement.

I hope it brings the much needed miracles, smiles, and opportunities.

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

It’s fitting to end with a blog post featuring a recipe I found and fell endlessly in love with this year.

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

A combination of sheer boredom and moldy bananas is what led me to first make these muffins.

I’ve gone on to make these many more times since then, and I can safely say my family and I are hooked!

They’re soft, not overly sweet, full of nuts and O so moist! There is simply no other way to describe how soft and delicious these banana walnut muffins are.

You won’t be able to have just one.

 

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

 

And they’re highly adaptable too. Add in a swirl of peanut butter, a giant dollop of Nutella

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

…or leave them plain.

They’re delicious either way!

anana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat.

These muffins are best served fresh out of the oven with a cup of tea.

Leftovers can be stored in an airtight container and warmed in the microwave before serving.

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If you make these muffins, do share a picture with the hashtag #spatulainmypocket on Instagram. I’d love to see your creations 🙂

Banana Nut Muffins

Prep Time: 15 minutes                                                                        Yields: 12
Cook Time: 20-25 minutes
Ingredients:
1½ cups all-purpose flour
1½ teaspoons baking soda
¼ teaspoon salt1
½ teaspoon ground cinnamon
1¼ cups mashed ripe bananas (about 4-5 bananas)
½ cup granulated sugar
¼ cup brown sugar
½ cup unsalted butter, melted and cooled slightly
¼ cup milk, at room temperature2
1 large egg, at room temperature
1 cup walnuts, finely chopped
Directions:
Preheat oven to 180 degrees C.
Line a standard-size muffin pan with paper liners, set aside.
Sift together the flour, baking soda, salt and cinnamon into a large bowl. Mix well.
In a separate bowl, whisk together the mashed bananas, brown sugar, granulated sugar, melted butter, milk and egg. Pour over the dry ingredients and whisk to combine. Add half of the chopped walnuts to the batter and fold gently until just combined
Divide the batter evenly between the muffin cups. Sprinkle the tops with the remaining chopped walnuts.
Bake until golden brown about 20-25 minutes. They should spring back when lightly touched. Let cool in the muffin pan before devouring.
Notes:
1.       If using salted butter, omit the salt
2.       Make sure that the milk is at room temperature or even slightly warm. Cold milk will cause the butter to solidify.
Recipe adapted from the Brown Eyed Baker

Banana Nut Muffins. The squishiest, most delicious muffins you’ll ever eat. #muffins #bananamuffins #banana #breakfast

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Chocolate Chip Banana Bread

A spin on the classic – super moist banana bread studded with chocolate chips!

A spin on the classic - super moist banana bread studded with chocolate chips!

I know, I know, I’ve been MIA this whole past week. What with the wedding and then college starting, and three very exciting new things happening that I can’t disclose right now, I barely had time to Instagram! And for all those who don’t know…I made my first ever Wedding Cake (nazar na lagay, like my mum says)!

I tried to make it as pretty as a pinterest cake.

It was one crazy cake that I had a crazy time making.

It had me:

  • Scouring the whole of Islamabad for a frickin’ (cursing is bad) 6 inch cake pan. Who bought all the pans?!

  • Attempting ombré for the first time ever.

first attempt wedding cake

  • Attempting a tired cake for the first time. ( had more success as a tilted cake actually)

  • Baking six cake layers in one day! (The most I’ve ever done.)

  • Making use of 700 grams of butter in one go! (My mother had words about that one.)

  • Making do with droopy roses I got from the so-called fresh flower shops, and some stolen ones from the neighbor’s garden (stealing is bad).

Aaaaanyway, it looked okay in the end, tasted good and (most importantly) the bride loved it.. So yay!

But this post isn’t about cake (well, not all of it). It’s about this bread…oh this bread! Slice after slice of warm softness with pockets of melty chocolate. Together with a glass of cold milk or a cup of tea, it makes for the ultimate comfort food!

A spin on the classic - super moist banana bread studded with chocolate chips!

Banana and Chocolate – match made in food heaven! Be it banana chocolate chip muffins or banana chocolate chip pancakes or banana chocolate chip cake, it is always divine.

A spin on the classic - super moist banana bread studded with chocolate chips!

For those of you who just went all ew at ‘banana’, trust me, you’ll love this! Even my sisters (who are strictly against nutritious food), went bananas over this bread.

A spin on the classic - super moist banana bread studded with chocolate chips!

Below are few pointers to keep in mind before you make this recipe and get busy stuffing your face.

*Bananas: the browner and moldier, the better. Seriously, if you have very ripe bananas lying around your home (that your mother bought in hopes of feeding you healthy), do not throw them out! They are precious! Precious to a good, moist, flavorful banana bread.

*Yogurt: I always use and recommend Nestle unsweetened yogurt, but you can use whatever you like. Greek yogurt is originally used but we don’t have it commonly available in Pakistan. So, use any plain yogurt you can get your hands on.

*Chocolate chips: I use Hershey’s semi-sweet chocolate chips. Bittersweet or even milk chocolate chips can be used.

A spin on the classic - super moist banana bread studded with chocolate chips!

That’s it. Now go make this! Enjoy. 🙂

Chocolate Chip Banana Bread

Yields: one 9 inch loaf
Ingredients:
2 cups (250g) all-purpose flour
¾ cup (150g) granulated sugar
¾ teaspoon baking soda
½ cup walnuts, toasted and coarsely chopped *optional
1 ½ cup mashed banana (about 3 very ripe bananas)1
¼ cup (60g) plain yogurt2
2 large eggs, at room temperature
6 Tablespoons (90g) butter, melted and cooled
1 teaspoon vanilla extract
½ – 1 cup semi-sweet chocolate chips
Directions:
Preheat oven to 180 degrees C.
Grease and flour the sides and the bottom of a loaf pan. Set aside.
In a bowl, whisk together; the flour, sugar, baking soda, and walnuts.
In another bowl, mix together the mashed bananas, yogurt, eggs, cooled butter, and vanilla.
Gently mix the banana mixture into the dry ingredient. Mix just till combined. Fold in the chocolate chips.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean, and the top is golden-brown.
Serve warm.
Leftovers can be stored in an airtight container for a week. Warm in the microwave before serving.
Notes:
1.       Use the ripest bananas you can get hold of. The riper the banana, the sweeter flavor it gives off. Mash bananas well.
2.      Any unsweetened plain yogurt can be used. I always use and recommend Nestle unsweetened yogurt.
Adapted from The New Best Recipe Cookbook from Cook’s Illustrated


A spin on the classic - super moist banana bread studded with chocolate chips!