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brown butter banana muffins

I have an important question for you today.

How many books are you currently reading?

And, please don’t say you only read one book at a time.  That will just spoil the whole thing.

Main St. Cuisine blog

I thought all of my fellow readers out there might get a big kick out of the stack of books that are sitting on my bedside table.

You can tell really tell a lot about someone when they comment on what they are reading, don’t you think?

I’m curious what it says about me that I’m reading Love Italian Style, by Melissa Gorga (of Real Housewives fame).  

Also, for pretty photo purposes I want to let you know there was about 1/4 inch of dust on that table prior to its big debut here on Main St. Cuisine.

She cleans up pretty nice.

Swirling around in my daydreams is the idea that a several times a week, I would open one of those books (or dive into the Nook) to read for about an hour in the afternoon.  There would be some delicious snack sitting on a pretty china plate accompanied by a hot cup of tea…preferably Paris by Harney & Sons.

In reality there’s too much going on during the day so most of my reading is done approximately 32 minutes before I fall asleep.

Sound familiar?

I think these banana & brown butter muffins would make a perfect little afternoon treat or a convenient breakfast-on-the-go.

mashed bananas

Use 4 of the ripest bananas you can find and mix them with 1/3 cup of honey.

banana and brown butter muffins

Here is a look at the dough as it comes together.  Just before it gets divided among 12 muffin cups, fold in 1/2 cup chopped and toasted pecans.

banana and brown butter muffins

These are the finished muffins, which should cool in the pan for 5 minutes before removing them to finish cooling on a wire rack.

banana and brown butter muffins

I lined a bread basket with a couple of linen napkins before I brought them to the table.  Serving them warm with some butter is highly recommended.

Banana and Brown Butter Muffins with Toasted Pecans

Recipe Adapted from 5 Ingredient Fix by Claire Robinson

To view the original recipe, just click here.


4 ripe bananas

1/3 cup honey

1 stick unsalted butter

1 large egg

1 tsp pure vanilla

1 3/4 cups self-rising flour

1/2 cup chopped pecans, toasted


Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper muffin liners.

Peel the bananas and add to a large bowl. Add the honey and mash the bananas with a fork, working to incorporate the honey with the ripe bananas.

Melt the butter in a small saucepan over medium heat. Cook, stirring occasionally, until the milk solids have turned golden brown in color.

Add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and combine, then whisk in the egg & vanilla. Fold in the flour just until combined; do not over mix the dough. Spoon the batter among the 12 lined muffin tin cups.

Bake in the center of the oven until golden brown about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve with butter, if desired.

Yield: 12 muffin

Allison {Main St. Cuisine}