This fantastic recipe was inspired by a near tragedy. Almost one year ago, Mark and I were fast asleep after arriving home from Annie and Pierson's New Years Eve party (people raved about my carmelized onion dip, my garlicky hummus and pita chips and my spinach artichoke dip) Well, early in the morning, Mark's appendix burst and he had to be rushed to the hospital, where he spent the next two weeks.
Having gone shopping only the day before, Mark left behind a bowl of fresh fruit in his kitchen. As they days passed, the bananas began to freckle. Soon they had turned black. I just hate to throw away perfectly good food and as everyone knows, black bananas are perfect for baking. So, I did a little research and found this recipe. I believe it comes from little Sarah Moulton.
Mark lost some weight while he was in the hospital and these were perfect for fattening him up again.
2 1/4 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
3/4 cup chopped macadamia nuts
1 cup sweetened flaked coconut, toasted lightly and cooled
Preheat oven to 350 degrees.
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt.
In a large bowl with an electric mixer fitted with the whisk attachment, cream the butter with the sugar and the brown sugar. Beat in the vanilla, the eggs, 1 at a time, the zest, the banana, and the sour cream.
Add the flour mixture, beat the batter until it is just combined, and stir in the macadamia nuts and the coconut.
Pour the batter into a large muffin tin lined with muffin papers (or a buttered and floured 9 by 5 by 3-inch loaf pan) and bake in the oven for 27 to 30 minutes, or until a tester comes out clean.
Cool the muffins on a rack. Cooled muffins can be wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 9 large muffins.