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 more likely to be eaten before they dry out.
- 3 large overripe bananas
- ⅓ cup softened butter
- 1 cup brown sugar
- 1 egg
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Bourbon
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- Pinch of Salt
- Pinch of ground nutmeg & ground cloves
- 1.5 cups flour
- In a mixing bowl, add all ingredients except for the flour
- Mix until well combined
- Slowly mix in the flour
- Pour into muffin cups, filling them ⅔ of the way
- Bake at 350 degrees 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! 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?