1 1/4 cup mashed overripe bananas
1 cup whole wheat flour
1 cup flour
1/2 cup chopped walnuts
2/3 cup light brown sugar
1/2 cup milk
1/4 cup butter, at room temperature
1 1/2 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cardamom
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 banana, sliced into 1/4 inch slices (optional)
Preheat oven to 350. Grease or line 16 wells in a muffin tin. In a large bowl, whisk together the spices, nuts, baking powder and both flours. Set aside. In another large bowl, cream together the butter and sugar. Beat in the eggs and vanilla. Stir in the milk then add the dry ingredients. Mix to combine. Fold in the mashed banana. Divide evenly into wells. Top with slices of banana (one per muffin) if desired.
Bake about 20-25 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Note: if the tops are covered in banana slices, slide the toothpick at an angle, under the banana to test. Do not pierce the banana slice. Cool on a wire rack.
In the interest of full disclosure, while I did come up with the recipe for this muffins, I didn’t actually eat any. I am not a fan overripe bananas or really bananas that are even just barely past green. Yup, I like an unripe banana or no banana at all. My husband, however, doesn’t share my aversion and requested a recipe for banana muffins that had nuts (which I also don’t really care for in baked goods), used butter and whole wheat flour (again, not a favorite) and I am nothing but accommodating (at least when it comes to baking) so I came up with these muffins that included all of his stipulations and cardamom, which he adores. According to him, they are quite moist but very light textured and very flavorful. The banana slice added some moisture and really added to the banana flavor.