Ingredients with Measurements:
- 2 ripe bananas, mashed
- 1/2 cup chopped nuts (walnuts, pecans, or almonds)
- 1/2 cup dried fruit (raisins, cranberries, or apricots)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
Special equipment needed:
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Muffin tin
- Muffin liners
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a mixing bowl, combine the mashed bananas, chopped nuts, and dried fruit.
3. In another mixing bowl, whisk together the flour, sugar, baking powder, and salt.
4. Add the melted butter, milk, and egg to the dry ingredients. Mix until just combined.
5. Fold in the banana mixture until evenly distributed.
6. Spoon the batter into the muffin liners, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the muffin tin for 5 minutes.
9. Transfer the banana nut fruit buns to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 210
Fat: 10g
Carbohydrates: 28g
Protein: 4g
Fiber: 2g
Sugar: 11g
Substitutions for ingredients:
- Instead of nuts, you can use seeds such as pumpkin or sunflower seeds.
- Instead of dried fruit, you can use fresh fruit such as chopped apples or pears.
Variations:
- Add 1 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced flavor.
- Use chocolate chips instead of nuts for a sweeter treat.
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the batter or the muffins will be tough.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place muffins in a 350°F (180°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the banana nut fruit buns on a platter with a dusting of powdered sugar.
Garnishes:
Top each muffin with a dollop of whipped cream and a sprinkle of chopped nuts.
Pairings:
Serve the banana nut fruit buns with a cup of coffee or tea for a delicious breakfast or snack.
Suggested side dishes:
Serve the banana nut fruit buns with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, add a splash of milk to the batter.
- If the muffins are too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the recipe.
- Store leftovers in an airtight container in the refrigerator to prevent spoilage.
Food history:
Banana nut bread is a classic American recipe that dates back to the 1930s. It became popular during the Great Depression when people were looking for ways to use up overripe bananas.
Flavor profiles:
The banana nut fruit buns are sweet, nutty, and fruity with a moist and tender texture.
Serving suggestions:
Serve the banana nut fruit buns warm or at room temperature for breakfast, brunch, or as a snack.
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Taste: Sweet, Nutty, Fruity, Banana, Banana-Flavored