Banana Nut (Pistachio) Bread Muffins with White Chocolate Chips
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I am splitting this into ‘dry’ ingredients and ‘wet’ ingredients - I think this makes it much easier and so much less intimidating for someone who, like me, is not a natural at baking.
INGREDIENTS:
‘Wet” Ingredients
½ Cup unsalted butter
2 large eggs
½ Teaspoons pure vanilla extract
1 ½ Cup mashed over-ripened bananas
(About 4-5 medium size bananas)
If your bananas are not ripened, you can place them on a baking sheet & bake at 350° for 5 min - CAUTION - they will be hot & steaming so be careful opening/peeling them
“Dry” Ingredients
1 Cup all purpose flour
½ Teaspoon salt
1 Teaspoon baking soda
1 Cup granulated sugar
½ Teaspoon ground nutmeg
½ Teaspoon ground cinnamon
½ Cup chopped pistachios (unsalted)
½ Cup white chocolate chips
KITCHEN ESSENTIALS FOR THIS RECIPE:
Whisk
Scraping spoon
Pam or equivalent (if not using cupcake liners)
Muffin/Cupcake liners
Cooling rack
Pampered Chef Chopper (less expensive option)
PRE-COOKING PREP DIRECTIONS:
Remember to take your butter out of the refrigerator as soon as you decide to bake! Or microwave on low until it softens
Preheat oven to 350°F
Spray a 12-count muffin pan with nonstick spray or use cupcake liners (I netted out enough to make 12 muffins an 2 small mini loaves)
(If you prefer to make a loaf, use a 9x5 pan and bake for 60-70 minutes)
Starting with the ‘wet’ portion:
Peel the bananas, place into bowl & mash (I use a potato masher but you could also use a fork)
Pour bananas into blender bowl
Beat the eggs and add to bananas with softened butter & vanilla extract
Using a stand mixer fitted (paddle attachment), beat on high speed until blended - there will be some ‘lumps’ from the bananas, about 3-5 minutes, after 2-3 minutes, stop mixer & scrape down the sides - repeat this every minute or so until done
Make sure that you scrape the bottom
For the ‘dry’ portion:
In a large bowl combine flour, sugar, baking soda, cinnamon, nutmeg and salt
Slowly whisk the mixture together for a few minutes, don’t try to do this too quickly or you will have flour wafting all around you
Add the chopped pistachios and whisk again slowly
Combining ‘wet’ and ‘dry’ portions:
Pour the dry ingredients into the wet ingredients and start your mixer again on low, then switching up to medium speed
Stop occasionally & scrape the sides of the mixer bowl & making sure that the bottom is all incorporated
I was making these for St Patrick’s Day so I added a few drops of green food-grade coloring
If you prefer you can add the chocolate chips now or wait until you fill the pan (I waited to put them on top of filled pan as I had an experience once where they all sank to the bottom)
Either spray muffin pan with Pam (or equivalent) or use muffin/cupcake liners
For filling the muffin pan - I tried using a measuring cup, but found that a regular old tablespoon worked best
Spoon batter into the prepared muffin pan, filling them about ¾ to the top
Sprinkle on the white chocolate chips - gently press them into the mix (I used a fork) so they are not all sitting totally on the top
NOW FOR THE FUN PART - BAKING!
Bake for 30-35 minutes at 350°F
At 30 min mark, insert a toothpick into the center of a muffin & check if the end comes out wet or dry. If wet, continue baking another 2 min & check again - depending on your oven you may need to do this once or twice
The toothpick should appear dry & come out clean
Place sheet of parchment paper on top or cooling rack
Remove muffins from oven & place individually on cooling rack
Let cool on on rack & Enjoy!
