Ingredients:

  • 3 large overripe bananas (approx. 1.5 cups mashed)
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 3/4 cup (150g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp full-fat buttermilk
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup (60g) chopped walnuts (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin or use paper liners.
  2. In a large bowl, crush 3 large overripe bananas until they are a liquidy pulp with few lumps.
  3. Whisk in 1/2 cup (113g) melted and cooled unsalted butter.
  4. Stir in 3/4 cup (150g) light brown sugar, 1 large egg, 1 tsp vanilla extract, and 2 tbsp full fat buttermilk.
  5. In a separate bowl, sift together 1 1/2 cups (190g) all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp sea salt, and 1 tsp ground cinnamon.
  6. Pour the dry ingredients into the wet and fold with a spatula until just combined and no white streaks remain.
  7. If using, fold in 1/2 cup (60g) chopped walnuts until evenly distributed.
  8. Fill each muffin cup about 3/4 full using a scoop or spoon.
  9. Place in the oven and immediately reduce the temperature to 350°F (180°C). Bake for 20 minutes until the tops spring back when touched.
  10. Let them sit in the pan for 5 minutes until the structure firms up, then move to a wire rack.