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Ingredients
- ½ cup chopped raw walnuts or pecans
½ cup unsalted butter 1 stick- 3 large very ripe bananas
2 large eggs
¾ cup granulated sugar 150 g
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
1 cup all-purpose flour 125 g- ½ cup whole-wheat flour 63 g
- ½ cup semisweet or bittersweet chocolate chips
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 375°F with a middle rack. Line a standard 12-cup muffin pan with paper liners. Toast the nuts in a dry skillet over medium heat, tossing often, for about 4 minutes, until golden. Transfer to a plate to cool.
- Add the butter to the skillet. Cook over medium heat for about 4 minutes, stirring and watching as the milk solids turn deep golden brown. Scrape into a large heatproof bowl, including the browned bits, and cool for 5 minutes.
- Mash the bananas until mostly smooth and add them to the butter. Whisk in the eggs, sugar and vanilla. Stir in the baking powder, baking soda and salt.
- Mix in both flours until almost combined. Fold in the nuts and chocolate chips, stopping as soon as the batter is evenly mixed.
- Divide among the lined cups, about 6 tablespoons per cup; they will be nearly full. Bake for 18–24 minutes, until golden and a tester in the cake portion comes out clean. Cool in the pan briefly before transferring to a rack.
Notes
Watch the butter closely once it begins browning, and transfer it out of the hot skillet promptly.
A tester may pick up melted chocolate; check a second spot if necessary.
