I've been trying my hand at baking lately, and I must say that my first attempt at making banana bread was a success. I was initially worried about replacing baking soda with baking powder, but I should have known it would work since it did when I made my Fig & Red Wine Cake during the holidays. Typically if a baking recipe calls for baking soda, it allows a recipe to rise and become fluffy once baked. If you only have baking powder on hand like I did, you can use the ratio of 3:1 baking powder to baking soda and you should be good to go.
For me, I was so happy with the end result: the muffins were fluffy, moist and well risen. The tip of buttering the muffin tins also helps them release from the pans with a little help of a trusty paring knife. The toppings are really what take these over the edge though. The banana and maple syrup caramelize together to become this sticky, jammy topping; the walnuts provide a lovely crunchy texture; and the cinnamon adds the perfect amount of spice. I'm already craving this again while editing this blog post since Wes and I already ate through this batch here!
What do you think of this recipe, and would you make this at home? Let's talk below in the comments section!
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