Banana Muffins

adapted from America’s Test Kitchen Cooking School Cookbook


1 ¾ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

5 very ripe bananas

1 cup (2 sticks or 16 Tablespoons) unsalted butter, melted and cooled

2 large eggs

¾ cup packed light brown sugar

1 teaspoon vanilla extract

2 teaspoon granulated sugar

Optional add-ins:

½ cup chopped toasted nuts (walnuts or pecans are best)

½ cup chocolate chips


  • In a small microwave-safe bowl melt 1 cup butter and set aside to cool.

  • Adjust the oven rack to the center of the oven. Preheat to 350℉. Line 12-cup muffin pan with muffin liners.

  • In a large bowl whisk together 1 ¾ cups flour, 1 teaspoon baking soda, and ½ teaspoon salt.

  • In a medium bowl add 5 bananas and any banana liquid you might have. Gently mash bananas with a potato masher or fork.

  • Whisk 1 cup butter, 2 eggs, ¾ cup brown sugar and 1 teaspoon vanilla into the mashed bananas.

  • Pour the banana mixture into the flour mixture and using a wooden spoon or rubber spatula gently stir to combine. Make sure you stir down to the bottom of the bowl. There may be a few streaks of flour still visible, but don’t over mix.

  • Optional: Gently fold in nuts or chocolate.

  • Divide the batter between the 12 muffin cups. Using a small spoon sprinkle the tops with granulated sugar.

  • Bake for 30 minutes, turning the muffin tin once halfway through. Check for doneness using a toothpick. Stick the toothpick in the center of a muffin. When it comes out clean the muffins are done.