Ever buy a bunch of bananas and have every intent on eating them, but then days go by and they seem to languish on your counter? I personally believe that's why banana bread recipes were invented....to use up the over ripe bananas. Because let's face it, the texture of super ripe, mushy bananas in your mouth is not the most appealing. Mashed up on toast? Sure. Pureed in a blender with milk and honey? Of course. But eating on their own while they squish through your fingers trying to hold onto them? No thanks.
Banana Rum Nut Muffins
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large bananas, mashed (be sure the bananas are really ripe)
3/4 cup white sugar
2 tbsp dark rum (or 1 tbsp rum extract)
1/3 cup butter, melted
1/2 cup nuts (pecans, walnuts or hazelnuts), toasted and chopped
In a large bowl, combine the flour. baking powder, baking soda and salt. If you are going to use nuts in this recipe, add those in now and coat with dry ingredients. Form into a well and set aside.
In another bowl, stir together the mashed banana, sugar, egg, rum and melted butter. Pour the liquid mixture into the center of the dry ingredient well and mix until just combined and dry ingredients are moistened.
Fill muffin cups 3/4 full with batter. Bake at 350 degrees for about 20 minutes (12-15 minutes for mini muffins. Remove from oven when tops of muffins spring back when touched. Allow to cool in pan on wire cooling rack for 10 minutes before removing from pan.
We had some of these warm with hot earl grey tea before heading out to run errands. It was especially foggy here and we were not looking forward to having to go outside. So it was nice to linger for a moment and enjoy the warmth of the muffins and the tea, which gave us a little bit of a push to start our day.
Hope you enjoy!