How To make Banana Pecan Muffins
4 1/2 c All-purpose flour
1 3/4 c Sugar
5 ts Baking powder
1 3/4 ts Salt
1 3/4 c Mashed ripe banana
1/4 c Canola oil
2 lg Eggs
1 1/3 c Nonfat milk
1 3/4 c Pecan halves; do not chop
Preheat the oven to 350~. Line two 12-cup muffin tins with paper liners. In a large bowl, mix together the flour, sugar, baking powder and salt. Set aside. In another large bowl, mix together the banana, canola oil and eggs. Gradually add dry ingredients to banana mixture, alternating with the milk, adding dry ingredients last. Stir in the nuts. Measure out batter evenly into lined muffin cups, filling 7/8 full. Bake 25 minutes, until muffins are puffed and golden brown. Source: The Main Corpse by Diane Mott Davidson. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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Ingredients
3 ripe bananas
¼ cup canola oil (may substitute vegetable oil) (60ml)
¼ cup unsalted butter melted and cooled at least 5 minutes (60g)
½ cup sugar (100g)
½ cup light brown sugar tightly packed (100g)
2 large eggs room temperature preferred
1 Tablespoon vanilla extract
2 cups all-purpose flour (250g)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup buttermilk (60ml) room temperature preferred
Streusel (optional)
1/2 cup all-purpose flour (65g)
1/2 cup brown sugar (100g)
1/4 teaspoon salt
1/4 cup unsalted butter, cold (60g)
Instructions
00:00 Introduction
Preheat oven to 425F (220C) and line a muffin tin with paper liners*
00:13 Place peeled bananas in a large bowl and use a fork or a potato masher to mash them - bananas should be well-mashed.
00:38 Add canola oil and melted butter and stir well.
00:55 Stir in sugars until well-combined.
01:05 Add eggs and vanilla extract and butermilk and stir well. Set aside.
01:24 In a separate bowl, whisk together your dry ingredients -- flour, baking powder, baking soda, and salt.
01:42 Add dry ingredients to your wet batter and gently fold in until ingredients are just combined (don't over-mix the batter!).
02:02 Portion batter into prepared muffin tin, filling each liner 3/4 of the way full. Set aside and prepare your Streusel topping.
Streusel Topping (optional)
02:17 Combine flour, brown sugar, and salt in a medium-sized bowl and use a fork to stir the ingredients together.
02:43 Using a pastry cutter, cut in your cold butter until the butter is well-worked in and your mixture resembles coarse crumbs.
Sprinkle streusel topping evenly over each muffin.
03:12 Bake muffins on 425F (218C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes on 350F (177C). A toothpick inserted in the center of the largest muffin should come out clean or with few moist crumbs (no wet batter) to test for doneness.
Allow muffins to cool before enjoying.
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Betty's Oversized Banana Pecan Muffins
Betty demonstrates how to make Oversized Banana Pecan Muffins. The batter for these muffins can be used for smaller muffins or one loaf of Banana Pecan Bread.
Oversized Banana Pecan Muffins
1 ¾ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoons cream of tartar
¾ cup sugar
2 eggs, well beaten
½ cup vegetable oil
2 ripe bananas, mashed
½ cup chopped pecans
In a large bowl combine 1 ¾ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, 1 ¼ teaspoons cream of tartar, ¾ cup sugar, and ½ cup chopped pecans. Make a well in the center of the mixture and set aside. In a medium-sized bowl, combine 2 well beaten eggs, ½ cup vegetable oil, and 2 mashed ripe bananas. Add to flour mixture, gently folding, until just moistened. Prepare a muffin tin that has large wells (3 ½ inches across by 2 inches deep) by buttering and flouring each well thoroughly. Spoon 1/6 of the muffin batter into each muffin tin. Bake at 350 degrees (F) for 12 to 15 minutes, or until a toothpick inserted at the deepest part comes out clean. Remove from oven and place on cooling rack, leaving muffins in muffin tin for about 10 minutes. Remove muffins from muffin tin and cool completely on cooling rack. Transfer to a nice serving dish. This recipe makes 6 large muffins. If you need more, double the recipe, or bake them in a standard-sized muffin tin for about 12 to 18 muffins. This batter can also be used for a loaf of delicious Banana Pecan Bread Enjoy!!! --Betty
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Starbucks Banana Nut Bread Copycat Recipe
????TODAY'S VIDEO is going to be an easy STARBUCKS BANANA NUT BREAD COPYCAT RECIPE! It has sweet notes from the banana, and crunchy textures from the walnuts... You won't want to miss on making this dessert guys! It's so good for a quick breakfast especially if you're on-the-go in the mornings, or for that 3pm snack break that we all need daily!
If you enjoy Starbucks moist banana nut bread or other desserts, you will fall in love with this copycat recipe for sure! Watch till the end to see me tasting this bread and giving you a review.... It's definitely a 5-star recipe ????????????????????
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Ingredients List for your convenience:
2-3 large ripe bananas, mashed will equal to around 1 cup (approx. 8 oz.)
1-3/4 cups (210 grams) all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. salt or a pinch
1/3 cup (2.6 oz.) softened butter
2/3 cup (133 grams) granulated sugar
2 eggs, room temperature
2 tbsp. milk, room temperature
1/2 cup (64 grams) chopped walnuts for batter + 1/4-1/2 cup walnuts for topping
1 tbsp. quick oats for topping (optional)
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Simply Amazing Walnut Pecan Banana Muffins Recipe
Simply Amazing Walnut Pecan Banana Muffins Recipe
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