Last week I surveyed my freezer and found the following:
1 bottle of Absolut
1 canister of shelled walnuts
14 brown bananas
Naturally I did what any normal person would do under the circumstances – poured a vodka tonic, ate a handful of nuts and listened to Holy Grail on repeat for twenty minutes or so.
After enjoying my refreshments, I set out to bake some banana bread. I’ve made this recipe before and the brown butter really delivers on it’s nuttiness promise. This time, in an effort to enhance the Fall-factor, I incorporated some pumpkin and substituted the aforementioned walnuts in place of the pecans. I also skipped loaves of bread in favor of over-sized muffins.
Browned Butter Banana Pumpkin Muffins
Adapted from Freutcake
1/2 cup (1 stick) butter
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 tsp baking soda
1 tsp salt
1/2 cup mashed very ripe bananas (approximately 1 banana)
1/2 cup pureed pumpkin
1/2 cup full fat sour cream
1 tsp vanilla
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Melt butter in medium saucepan over medium heat. Continue cooking until brown butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat and allow to tool in a small bowl.
In an electric mixer fitted with paddle attachment, mix sugar and eggs until incorporated.
In a medium bowl, whisk together flour, baking soda and salt. Add to the egg mixture and mix until just combined.
In a medium bowl, mash banana and add pumpkin, sour cream, vanilla and browned butter. Add to batter and mix until combined. Stir in chopped walnuts.
Coat over-sized muffin pan with non-stick cooking spray. Fill each cup 2/3 way with batter. Bake until tester inserted into the center of a muffin comes out clean, approximately 30 minutes. Allow to rest for 10 minutes, then turn out onto a rack to cool.