Ingredients
Units
Scale
- 3 cups AP flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- Pinch of Kosher salt
- 2 teaspoons Saigon cinnamon
- 10 tablespoons unsalted butter, softened
- 1 cup dark brown sugar
- 3/4 cup white sugar
- 1 tablespoon pure vanilla
- 2 large bananas
- 2 large eggs
- 1 1/2 cups Greek yogurt
- 3/4 cup toasted walnuts, chopped
For the Topping:
- Banana slices
- Turbinado sugar
Instructions
- Preheat oven to 350 degrees F.
- Line a jumbo muffin tray with parchment paper or muffin cups.
- In the bowl of your stand mixer, beat butter and sugars until well combined. Add eggs and vanilla then beat until whipped. Add bananas and yogurt, beat again until well combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir to combine,
- Fold in the toasted walnuts. Fill the prepared muffin tins. Top each with banana slices and turbinado sugar, if desired.
- Bake for 25-30 minutes or until the cake tester comes out clean.
- Let cool on a wire rack before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
