As a food writer, it is part of my job to find new and interesting recipes. Ones with edge, a twist. Reinventing the wheel, so to speak. And I get it, I truly do. Food writers are providing a service to their readers. There is always a need for something new, something exciting, something with new flavors. It only makes sense.
But there is still always something to be said for classic, down-home recipes. The kind grandma would make in her kitchen. There is, and always will be, a place for these recipes. They are the ones that give comfort. That are a welcome respite from the over-stimulating Pinterest-generators filled with sprinkles and gimmicks. Every now and then, you need to fill your kitchen with a traditional favorite.
Let this banana bread muffin recipe be that favorite. Yes, it’s been changed a bit. A little white whole wheat flour to lighten it and nothing more. Just old-fashioned bananas, chopped walnuts and a little love. The kind of recipe you write down and stick in your family recipe box. Then pass to your kids. It will be so worn, they’ll barely be able to read your chicken scratch handwriting. But they’ll make it out. And they’ll whip up a batch for teir kids. Because this recipe, it has staying power.
- 1 cup sugar
- ½ cup vegetable oil
- 1 egg
- 3 ripe bananas, mashed
- ⅓ cup chopped walnuts
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 tsp. baking soda
- turbinado sugar for topping
- Preheat oven to 350 degrees and line a muffin tin with liners.
- In a large bowl, combine sugar, oil and egg until well-mixed.
- Add in banana and walnuts and stir until mixed.
- Add in flours and baking soda and mix until just combined.
- Scoop out the batter into the muffin tins, ¾ to the top. Sprinkle turbinado sugar on top.
- Bake for 20 minutes until just golden and cooked through.