white chocolate banana muffins with macadamia nut topping.
I’d argue that a loaf of banana bread is a little kismet; a treat you get only when you’ve been a little forgetful. I’m sure many people buy bananas in anticipation of the bread and are able to resist using them until they’re overripe, but let’s be real: How many times have you made banana bread as a result of your bananas going a little brown? For me, it’s almost always the solve to the forgotten bananas, and that’s why it’s one of my favorite things.
Banana bread muffins are exactly what they sound like — banana bread in a more transportable, shareable form. I love bringing these to friends or simply taking them on the go when I’m in a hurry. Like anybody, I usually make a pretty basic banana muffin loaded up with chocolate chips, but this muffin is a little different. This one has white chocolate, a richer and more milky flavor that pairs really well with the nutty sugar topping.
These muffins are an elegant twist on the typical chocolate-chip-banana thing, but if you aren’t into white chocolate or macadamia, you can just swap them out for dark chocolate and almonds (or pecans). I always warm mine in the microwave for about 10 seconds before eating — because a warm muffin is the best muffin.
Makes 12
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed overripe banana, or about 3 bananas
6 tablespoons melted butter
2/3 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
2 tablespoons milk
1 cup white chocolate chips
Topping:
1/2 cup brown sugar
1/2 cup chopped macadamia nuts
4 tablespoons melted butter
2 tablespoons flour
1 teaspoon cinnamon
RECIPE
Preheat the oven to 425F.
Line a muffin tray with liners.
Combine the topping ingredients in a small bowl and set aside.
Combine the flour, baking soda, baking powder, and salt in a large bowl.
Add the mashed bananas, melted butter, brown sugar, egg, vanilla, and milk into the dry ingredients and beat until very well combined.* (You can use a hand or stand mixer for this).
Fold the chocolate into the batter.
Divide evenly into the 12 spaces of the muffin tin.
Bake for 5 minutes at 425, then lower the heat to 350 and bake for 16-18 minutes.
Remove from the oven and let cool before eating.
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