Yes, I know. This is my third banana muffin/banana bread recipe.
The Child, it turns out, bought me a really nice muffin pan for Christmas, along with some cookie sheets. I already had some nice cookie sheets but I’m not complaining – having a lot can be handy. But my muffin pans were not good, and the pan selected by The Child – well, it is a very good pan, thick aluminum with big cups for big muffins. The only thing to do, then, was to make muffins.
I had some overripe bananas – I usually do, which is why I so often make banana bread. But not long after Christmas, I ran across a copy of The King Arthur Flour Baker’s Companion in a used bookstore. I’ve heard wonderful things about King Arthur recipes from numerous people recently, so I bought the book. It contained yet another recipe for banana muffins – completely different from both Fannie Farmer’s Banana Bread and Biloxi Banana Bread.
The King Arthur book contains a base muffin recipe, and then a list of ingredient combinations that can be added in to make whatever muffins you like. It is a spectacular recipe – yes, spectacular – because the muffins rise beautifully, yet have a fine, moist crumb.
The bananas are not mashed and blended into the batter the way they usually are, but rather diced finely and mixed in with the coconut at the end. I wondered if this might result in less of a banana taste in the muffins, but it really didn’t. I loved the added flavor and texture of the coconut, but it could easily be omitted if one didn’t care for coconut.
- 3½ cups unbleached all-purpose or cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons (1 stick) butter
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 bananas, diced finely
- 1½ cups shredded unsweetened coconut
- Preheat the oven to 400°F and lightly grease 16 muffin cups or use paper liners.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs, one at a time, beating well after each addition.
- Add the vanilla and sour cream and mix until incorporated.
- Add the dry ingredients and mix on low-speed just until the batter is smooth. Add diced bananas and coconut and stir just to incorporate.
- Fill the muffin tins and bake for 18 to 24 minutes or until a tooth pick inserted in the center comes out clean.
- Remove the muffins from the oven, cool in the pan for 5 minutes and then remove the muffins from the pan to finish cooling on a rack. Muffins left in the pan to cool the entire time will become tough from steaming.