Ingredients
Dry
- 270g all-purpose flour
- 5g baking powder
- 6g baking soda
Wet
- 3 (~375g) ripe bananas
- 4 oz (1⁄2 cup, 1 stick) soft butter
- 7g kosher salt
- 210g (1 cup) sugar
- 2 large eggs
- 1⁄2 tsp vanilla extract
- 1 tsp cinnamon
- Optional: nutmeg
- 1 cup chopped pecans or walnuts
- Optional: ~1⁄2 cup dark chocolate chips
Method
Prep
- Bring the butter to room temperature
Make the batter
- In a small mixing bowl
- Mash 3 bananas using a spatula until liquified
- In a small mixing bowl
- Add flour, baking powder, and baking soda
- Whisk together until combined
- In a medium mixing bowl
- Add 1 stick butter, 210g sugar, and 7g salt
- Use a silicon spatula to cream together
- Switch to a whisk and whisk in 2 eggs, one at a time
- Whisk in the mashed banana, 1⁄4 tsp vanilla extract, 1 tsp cinnamon, and nutmeg
- Add in 1 cup chopped nuts, chocolate chips, and the dry ingredients
- Continue whisking until the flour just disappears
- Start preheating the oven
Bake
- Prepare a 12-cup cupcake pan with paper liners
- Use the spatula and a large spoon to transfer batter into the cupcake liners
- Bake at 350°F for ~25-30 minutes
- Turn the pan around after 15-20 minutes to cook more evenly
References