During my initial years in the United States, these muffins were quite comforting. As luck would have it, my husband and I were in two different states working on our respective first jobs. We hated this situation. We had rented "our" apartment in one side of the US and I was sharing an apartment with a roommate on the other side. Whatever meager salary I was earning, would go in buying air line tickets and visiting my husband. To squeeze out my weekend stay, I would depart on Friday afternoon - completing 40 hours during the week, and would report directly on Monday morning after taking a very early flight. Even when I think about those days, a sudden feeling of melancholy takes over. How I hated to go back to work, away from my husband! This was more than a decade ago. The airlines actually used to pamper the passengers. That morning flight to the east coast, would welcome the passengers with a huge breakfast box. It contained yogurt, fruit and a huge banana nut muffin. I would feel too reluctant to eat, but a little bite of banana nut muffin would cheer me up.
Tyler Florence's Banana Nut Muffins
2 cups All Purpose Flour
1 1/2 tsp. baking soda
1/2 tsp. salt
4 over ripe bananas, mashed
1 cup brown sugar
3/4 cup melted butter
1 tsp. vanilla extract
1/2 cup chopped pecans or walnuts - Leave 2 tbsp. for sprinkling on top
1. Preheat oven 375F
2. Mash bananas and whisk them with sugar, melted and cooled butter, eggs and vanilla
3. Mix flour, baking soda and salt.
4. Mix dry and wet ingredients.
5. Fold in chopped nuts - keep 2 tbsp. aside.
6. Pour evenly in greased muffin tins. Sprinkle remaining walnuts on top.
8. Allow to cool for few minutes.
1. This recipe will yield 12 - 15 muffins.