Bananas provide potassium and vitamin B6.
1/2 cup = 1 very ripe banana, peeled and lightly mashed
1/4 cup sour cream
1 large egg (around 3 tbsp)
1 tsp grated lemon zest (optional)
3/4 tsp vanilla extract
1 cup cake flour or all purpose flour or organic all purpose flour (we prefer cake flour for this recipe)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
5 tbps (71gms) unsalted butter, softened
1/2 cup toasted and chopped finely walnuts (optional if there is allergies to nuts) Raisins can be used instead.
1/4 cup sour cream
1 large egg (around 3 tbsp)
1 tsp grated lemon zest (optional)
3/4 tsp vanilla extract
1 cup cake flour or all purpose flour or organic all purpose flour (we prefer cake flour for this recipe)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
5 tbps (71gms) unsalted butter, softened
1/2 cup toasted and chopped finely walnuts (optional if there is allergies to nuts) Raisins can be used instead.
Preheat oven at 350ºF 20 mins before baking. Place the baking rack in the middle level of the oven.
Mix batter in a hand held food processor or blender, process banana and sour cream until smooth. Add the egg, lemon zest (if using) and vanilla and process until blended.
Mix batter in a hand held food processor or blender, process banana and sour cream until smooth. Add the egg, lemon zest (if using) and vanilla and process until blended.
In a mixer bowl or other large bowl, combine the flour, sugar, baking powder, baking soda, and salt and beat on low speed (#2 if using a KitchenAid), with the paddle attachment) for about 1 minute, until well mixed. Add the butter and half of the banana mixture and beat until the dry ingredients are moistened. Raise the speed to medium (#4 if using KitchenAid) or high if using a hand-held electric mixer and beat for 1-1/2minutes. Scrape down the sides of the bowl. Add the remaining banana mixture in two parts, beating for about 20 seconds each addition or until well mixes. On low speed, beat the walnuts and/or raisins.
Fill the loaf pan or muffin containers - spoon the batter into the muffin containers, filling them three-quarters full. Pour a little water in to the unfilled muffin cups to prevent uneven baking.
Bake the loaf or muffins for 20 to 25 mins - stick a toothpick at the center if it comes out clean this is done.
Remove the muffins from oven and unmold them at once onto a wire rack. (same with the loaf). Turn top side up and cool until just warm or room temperature.
Serving Tip: These have a lovely texture and flavor the next day. Store in an air tight container at room temperature. These can be reheated for 4 mins in a 400ºF oven.
Party Preparation Tip:
This recipe can be prepared a day ahead.
Pipe out a Sugared Whipped Cream on top of each muffin or slice of cake.
Sugared Whipped Cream Recipe
Whip together 1 cup heavy cream with 1/4 cup of powdered sugar until stiff.
