I’ve been frustrated with banana bread recipes, so I’ve tested and written my own. Most recipes don’t specify how much banana – “two bananas” or “four bananas” – how big are these bananas? We don’t know! Consider the amount of banana I’ve indicated as a starting point. If you have bigger bananas or more bananas and want to use them, feel free, though the maximum amount I would use is four. Obviously, the more banana you add, the more batter you’ll have, and, thus, the more muffins you’ll have. Plan accordingly! My other problem with banana bread recipes is they’re sold as “healthy.” Excuse my French but fuck that noise. We’re making delicious muffins here, and they contain sugar in an unapologetic amount. They are moist and flavorful – perfect for a light breakfast or snack.
You’ll need two bowls – one that’s microwave safe and large enough to hold all the wet ingredients and one large bowl that can accommodate all the ingredients. (Well, three, if you count the bowl needed to soak the raisins.)
1 cup raisins
1/2 cup Captain Morgan spiced rum
1/2 cup (1 stick) butter
3/4 cup brown sugar
250 g (2 cups) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin spice
1 teaspoon cinnamon
2 large eggs
250 g overripe bananas (two smallish bananas)
1 cup toasted, chopped walnuts
Several hours in advance, combine raisins and Captain Morgan (or rum or other alcohol of your choice) in a shallow bowl to soak. Warming the alcohol in the microwave (10 or 15 seconds) can help speed things up. Stir the raisins occasionally to ensure they all get equally drunk. I let my raisins soak for about 36 hours because they were really old and very dry. It took them about 24 hours to start to resemble edible raisins. Whether you use your old raisins here or in some other recipe, soaking them for a day or two can transform raisins that are old and cranky.
Spread walnuts on a sheet pan and toast in the preheating 350 degree oven – about five minutes. Use a timer, and keep a close eye so they don’t get dark. Spread them on a paper towel or cutting board and let them cool before chopping.
Melt the butter, then add the brown sugar and stir well. Set aside to cool, stirring occasionally.
Put papers into a 12-hole muffin tin* and butter/sugar two custard cups. If you don’t have papers, butter/sugar the muffin tin as well.
Forget your mixer – whether hand or stand – mix the batter by hand so you don’t overwork the flour – it’s not onerous.
In a large bowl, combine the dry ingredients. If your nuts are cool enough (they can still be slightly warm), chop them and add them to the dry ingredients. Set aside.
Now that butter/sugar is sufficiently cool, add in the eggs, and whisk it up. Then add the bananas, mashing to your desired consistency. Add the soaked raisins (minus any residual liquor), and whisk all of it until well blended.
If you haven’t previously chopped your nuts, it’s time! Add them to the dry ingredients.
Add the wet ingredients to the dry ingredients, stirring only until the flour disappears.
Spoon batter into tin/cups till they’re 3/4 full. If you like, sprinkle the top of the muffins with turbinado sugar. It’s not necessary but adds a nice sweet crunch to the muffin tops.
Bake in your 350 degree oven for about 20 minutes, until a toothpick inserted into the center comes out clean. Let cool for a few minutes, then turn out onto a wire rack and enjoy!
*If you prefer, you can use a loaf pan either lined with parchment or buttered and floured or sugared. Bake for 50 to 60 minutes, until a toothpick inserted comes out clean.
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