Banana Muffins Recipe by Mangia
Banana Muffins
Our banana muffins are bestsellers and have been from the day Mangia opened in February 1982. They are filled with golden raisins and pecan pieces, but the real twist is the walnut oil we add for flavor. It is an extravagance, but well worth it. If you don't have walnut oil, use safflower or canola oil. The flavor of the muffins won't be the same, but the moist crumb will be every bit as tender. For maximum flavor, use bananas that have ripened until the skins have become black; they are unsightly, but also very sweet.
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 4 very ripe bananas (about 4 ounces each)
- 12 tablespoons which is (1 ½ sticks) of unsalted butter, at room temperature
- ½ cup sugar
- ½ cup dark corn syrup
- ½ cup walnut oil
- 2 tablespoons vanilla extract
- 3 large eggs
- 1 cup pecan pieces
- 1 cup golden raisins
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Grease and flour muffin cups.
- Into a medium bowl, sift together the flour and baking powder. Mash the bananas in a small bowl. (You should have 1 cup of puree.)
- In the bowl of a standing electric mixer, cream together the butter, sugar, corn syrup, walnut oil, and vanilla on medium speed until the mixture is light. Scrape down the bowl. Add the eggs, one at a time, scraping down the bowl after each addition.
- Reduce the mixer speed to low and add the dry ingredients in two parts, beating each time until no flour shows. By hand, fold in the pecan pieces, golden raisins, and mashed bananas until well combined.
- Spoon the batter into the prepared muffin cups, filling each three-quarters full. Bake about 20 to 25 minutes, until the tops are golden. Let the muffins cool in the pan and serve warm or at room temperature.
Store, well wrapped in plastic, at room temperature or in the freezer
