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A little different Banana Muffins ala Chef Talk

post #1 of 3
Thread Starter 


I had a few bananas that were way ripe and thought, muffins. 

I have a recipe with flavors that I like, just not the texture, too dry. 

So I searched within CT for past threads on the topic and found a few suggestions I would never have thought of.  

    • Cake Flour
    • Do Not Over Mix
    • Don’t over bake


They came out more like cake than a quick bread, I think, but I love cake without frosting. 


I made a simple streusel topping, added chopped pecans and raisins to that batter

and presto change-o …

The recipe I have calls for not only the typical ground Cinnamon, but also freshly grated Nutmeg and ground Ginger, really nice.

I’m not really a very good baker, at least not anymore.  My sister tells me when we were kids, I made yummy goodies, but with puberty comes watching ones weight more closely and I stopped baking.  Now that I am retired and have time to try different recipes, I am rediscovering my oven once more.



1 ½ C Cake Flour               1 ¼ tsp Baking powder  

½ tsp Baking Soda            ¼ tsp Salt

¾ tsp ground Cinnamon

¼ tsp freshly grated Nutmeg

¼ tsp ground Ginger

2 medium ripe Banana, mashed (approx 1 C)

1 egg                                     ½ half and half or whole milk

¼ C Butter, melted          1/3 C firmly packed light Brown Sugar

¼ tsp Banana extract      ¾ tsp Vanilla extract



¼ C Old Fashioned Rolled Oats

¼ C firmly packed light Brown Sugar

2 Tbsp Flour                        ¼ tsp Baking Powder

1/8 tsp Salt                          2 Tbsp cold Butter, cut into little pieces


Preheat oven to 350⁰F.  Line tins with paper cups.  Wisk together the dry ingredients for the Muffin, set aside; in a separate large bowl, wisk together the wet ingredients.  Dump all of the dry ingredients into the wet and with as few strokes as possible with a spatula, just barely combine; set aside for 5 minutes while in another small bowl, mix up the streusel topping with your finger tips into a course texture.

Evenly divide the batter into muffin cups, as well as topping.  Bake for 18 minutes and check with a toothpick.  There should still be a couple of moist crumbs on the toothpick, not clean; bake an additional 2-3 minutes if necessary.  Remove to a rack to cool in the pan for 5 minutes; remove the muffins carefully to a wire rack to cool further. 



½ C chopped Nuts and ½ C Raisins in the batter will yield approximately 16 muffins, you may need extra Streusel…


  • Wahoo!! Muffins!!
  • Wahoo!!
post #2 of 3

Wow, those look delicious.  Thanks for sharing.

post #3 of 3
Thread Starter 

Thank you Jelly, that means alot to a home cook to hear a professional chef compliment something you have produced, I really appreciate it.  

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