Place the rack in the middle of the oven and set to 425 degrees. Put the bananas in a sieve, over a bowl the drain the juice. Put the juice in a pan and simmer until the juice is reduced by half. Put the pan in the freezer to cool. Line 12 muffin cups with paper liners and set aside. Whisk the dry ingredients, minus the sugars. Whisk the wet ingredients, including the 3/4 cup of sugar and the smashed bananas and the banana liquid. Add the dry ingredients to the wet ingredients and mix well. Fold in the nuts. Scoop between 1/3 and 1/2 cup of batter into each lined muffin cup. Sprinkle the tops with remaining 2 tablespoons of sugar. Bake for 14 - 18 minutes. They are done when they are golden and an inserted wooden toothpick comes out clean. Cool in the muffin tin, on a rack for 10 minutes. Remove the muffins from the tin and serve warm with butter.
I used my convection oven set to 425 degrees for 14 minutes. They were perfect. You can make these without cooking the banana liquid down but they won’t taste as bananaie .
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 148 (55%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 91.7mg||28 %|
|Sodium 4169.6mg||144 %|
|Potassium 103.5mg||3 %|
|Total Carbohydrate 22.7g||7 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 21.8g|
|Protein 7.1g||10 %|
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Calories per serving: 267
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