It happens every time we buy bananas – we eat a few and then the rest of the bunch sits on the counter getting over ripe. I finally decided that it was time for the bananas to get put to use this past weekend and wanted to make some banana bread muffins with them.
September is National Bourbon Heritage Month so I felt like this should be a necessary ingredient for this round of muffins.
Brad also requested some nuts in them. I don’t actually like nuts, but because I love Brad, he got some chopped walnuts included. Next time I will probably make a double batch and do walnuts in his and chocolate chips in mine.
Banana, Walnut, & Bourbon Muffins
I opted to make muffins instead of standard banana bread for a couple reasons. First, I’m impatient and didn’t want to wait an hour for the bread to bake; and second, muffins are fun bite-sized little treats to enjoy throughout the day.
- 3 Large Overripe Bananas
- 1/3 Cup Softened Butter
- 1 Cup Brown Sugar
- 1 Egg
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Bourbon
- 1 teaspoon Baking Soda
- 2 teaspoons Cinnamon
- Pinch of Salt
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Nutmeg
- 1.5 Cups Flour
- 1/4 Cup Walnuts - Chopped
- In a mixing bowl, mix the bananas, butter, and sugar until well combined
- Mix in the Egg
- Mix in the remaining ingredients other than flour
- Slowly mix in the flour
- Fold in the chopped walnuts
- Pour into muffin cups, filling 2/3 full
- Bake at 350* for 20-30 minutes, or until a toothpick comes out clean
We couldn’t wait until these muffins were cool enough to enjoy. They were so moist and delicious! Despite the fact that I’m not a big fan of nuts, I still enjoyed eating these banana and bourbon muffins. I can definitely see this recipe being one that I make again the next time I have overripe bananas.
Do you have a favorite way to enjoy overripe bananas or do you eat them before they get to that point?