Skip to main content
logo
Food Advertising by

Banana Nut Muffins ~ 香蕉坚果马芬


A scattering of walnuts gave an added crunch to these moist and delicious muffins.  Swap the nuts out with chocolate chips if your prefer, as bananas do pair well with cocoa and chocolate too.





Banana Nut Muffins  ~   香蕉坚果马芬
Ingredients
  • 1 cup over-ripe mashed bananas  (3 or 4 depending on size)
  • 76 gm butter, melted
  • 190 gm plain flour
  • 110 gm caster sugar
  • 1 large egg, lightly beaten
  • 1 tsp bicarbonate of soda
  • 1 tsp vanilla
  • 2 Tbsp strong coffee 
  • a pinch of salt
  • 80 gm lightly toasted walnuts, chopped
  • 20 gm lightly toasted walnuts, chopped, to sprinkle (optional)
  • warm honey to brush the top of the muffins 
Method

  1. Mash the bananas, stir in the melted butter.  Mix in the sugar, eggs, coffee and vanilla.
  2. Combine dry ingredients by whisking the flour, bicarbonate of soda and salt.
  3. Add the dry ingredients to the egg mixture.  Add in the chopped walnuts.  Mix till just combine, and do not overmix.
  4. Using an ice cream scoop, scoop the batter into paper lined muffin pan.
  5. Bake  in a preheated oven @  180 deg.C for 20 to 25 mins. till golden brown.  Test with a skewer till it comes out clean.
  6. Remove from oven, lightly brush on the warm honey and sprinkle on some chopped walnuts.
  7. Yield :  9




Comments

  1. You can never have too many banana recipes, can't you? These muffins look wholesome, Cheah.

    ReplyDelete
  2. Like this nutty muffin with banana init. Perfect combination!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …