The original recipe came from “Sally’s Baking Addiction”. We have baked it half a dozen times since and every so often I have swapped out ingredients and made some minor changes. So this is the last version we’ve used and it’s my favorite so far.
3 cups very ripe bananas, mashed in your mixing bowl with paddle attachment
Whisk together in a bowl:
3 cups All-purpose Flour
2 tsp baking soda
1 tsp salt
2 tsp powdered cinnamon
1/2 tsp freshly grated nutmeg
Mix together in another bowl:
3/4 cup melted butter
1/2 cup Muscovado sugar (we like the dark kind)
1/2 cup white sugar
1/3 cup Lyle’s Golden Syrup (if you don’t have this add equal measure of white sugar)
2 whole eggs
2 tsp good vanilla extract (we use homemade that is intensely fragrant)
2 Tbsp of good banana compound if you have it (see tips below)
4 Tbsp whole milk
1 cup of chopped pecans or walnuts
Put your mixer on medium and mash the bananas, add the wet mixture and mix well. Add half the dry ingredients and mix briefly. Use a spatula to scrape edges then add remaining dry ingredients and mix until just incorporated. Add nuts and mix for just seconds.
Place batter in 24 lined muffin tins and put into oven at 425F for 10 minutes and lower heat to 375F until cooked. Check to see if a toothpick comes out clean after say 25+ minutes of baking.
Marketman tip #1. If you have just one or two bananas that reach the spotty overripe stage from a bunch, just peel it and throw it in a ziplock bag and into the fridge. Keep doing that until you have enough bananas for baked goods. They thaw a little soft, but that’s good in recipes like this one.
Marketman tip #2. Good quality banana compound is basically concentrated banana flavor from natural sources like puree that is the secret of good bakers and commercial bakeshops. It is much better tasting than the cheap artificial banana flavor that comes in bottles and whose ingredient list doesn’t seem to include any real banana. If you are going to pump up banana flavor, use the compound, not the artificial flavor (the latter is what is in most modestly priced banana breads and you can discern it by the strong aroma and sharp flavor that is, well, artificial. :(. I found the compound by chance at an SM Hypermart along with raspberry and other natural flavor compounds.