Normally, the boyfriend doesn't ask for any baked goods. I'll ask him what I should bake, and he has no opinion on the matter at all. Unhelpful, I tell you! So in those amazing instances where he actually tells me what he wants, I leap to make it asap. This was one of those times - banana walnut muffins. For some reason, I'm never that excited about banana in baked goods. Give me zucchini bread over banana bread any day. But he asked - so I delivered. I went with Elise's Banana Nut Muffins, skipping the coffee since he doesn't like it (weirdo).
Oh, and if you were wondering - a pastry blender works wonders on ripe but not incredibly mushy bananas. Wonders.
And the boyfriend? Well, he ate two for breakfast both days, stole the rest to take back to Madison, and is already plotting to eat them with either whipped cream or ice cream as dessert in addition to having them for breakfast. He told me that they reheated in the oven very well - just 10-15 min at 350 degrees and they were good to go.
PS: I love love love this plate. It's from CB2, and I just love how clean it looks with the swirled pattern. And it was cheap. Score one for me :)
This is also my entry into Bread Baking Day #10 - Breakfast Breads, hosted by Melissa of Baking a Sweet Life.
Banana Nut Muffins Recipe (From Simply Recipes)
3 or 4 ripe bananas, smashed
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cup of flour
1 cup chopped walnuts, toasted
No need for a mixer with this recipe.
1 Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
2 Mix in the sugar, egg, and vanilla.
3 Sprinkle the baking soda and salt over the mixture and mix in.
4 Add the flour, mix until it is just incorporated. Fold in the chopped walnuts.
5 Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack.
Makes 12 muffins.