There’s this dim sum dish called banana cake that I loved as a child. No one else in the family loved it more than I did. First off, let’s get something out of the way. The name “banana cake” is deceptive because it looks nothing like a banana nor does it taste like a banana. It’s an unassuming rice cake filled with yellow custard and dusted with a light layer of potato starch. I like to think of it as a Chinese cannoli. Permeating throughout the rice flour layer is the flavor of banana essence, similar to banana-flavored Runts (which, by the way, was my favorite candy from the 25¢ gum ball machines). Maybe that’s why no one in my family enjoyed banana cake more than I did.
I remembering scouring my house for loose change just so I could buy myself some nice banana cake after Saturday Chinese school. I lifted sofa seat cushions to find coins that fell through the cracks. I often turned my brother’s jeans upside down to see if any coins fell out “accidentally.” There were always a few quarters. I turned over ever spot in Mama Lin’s house to look for coins. The banana cake obsession of mine was real.
It has been years since I’ve tasted the familiar flavors of banana essence/extract. A little while ago, I tried a banana-flavored peanut butter, and I quickly discovered that banana extract, when mixed with wrong flavors, can be quite revolting. That was when I told myself, “Banana extract no more!”
Let’s cook with some real bananas.
I made a batch of these banana nut muffins to take for my flight to Alaska, just in case I’m stuck at the airport for hours and need some sweets to get me through the wait. I refuse to pay $3 for a sub-par muffin.
Whole Wheat Maple Banana Nut Muffins
Ingredients
- 3/4 cup (85g) walnut halves, chopped
- 3 medium bananas, about 1 cup mashed (270g)
- 1/2 cup (120ml) maple syrup
- 1/3 cup coconut oil, melted
- 1 large egg
- 1/4 cup soy milk, any other milk works also
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground all spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups + 1 tablespoon, 200g whole wheat pastry flour
- turbinado sugar for topping
- shredded unsweetened coconut for topping
- cooking spray
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Place walnuts on a lined baking sheet and bake for 10 to 11 minutes. When the walnuts are done, take them out of the oven and bring the heat up to 350 degrees F (175 degrees C).
- Mash the bananas until you don’t see many large banana chunks. I like to go through the mashed banana with a fork to break up large chunks. Add the other wet ingredients to the mashed bananas (maple syrup, coconut oil, egg, soy milk, and vanilla extract).
- Add the spices to the wet mixture and stir. Mix in the baking soda and salt. Gradually stir in the flour. I like to add the flour in 3 increments.
- Fold in the walnuts.
- Spray a 12-muffin pan. Distribute batter evenly among the tins. You can make either 12 smaller muffins or 11 larger ones. I made 11 muffins this time and the batter went almost to the top in each tin.
- Sprinkle some turbinado sugar and shredded coconut on top of each muffin.
- Bake for 25 to 27 minutes or until a toothpick comes out clean.
- Let muffins cool for 10 minutes before serving.
Notes
- If you’re pressed for time, you can skip toasting the walnuts. However, that the texture of the muffins are better when you toast the walnuts first.
- Another option if you are pressed for time: bake the muffins at 425 degrees F (220 degrees C) for 15 to 18 minutes. The bottoms of the muffins will come out a bit more brown and firm.
Traci | Vanilla And Bean says
Yayy for vacation, Lisa, and all your new discoveries! I’ve not been, but look forward to going. I hope you see whales, eagles and beautiful birds on your trip today! Yeeee!!! Oh yes, packing your own snacks are a must! No telling whats in those $3 muffins either! I’ll take your maple banana nut muffins over those any-day because you’ve managed to pack so much goodness into a little package…. and I know those bananas make these over the top moist! Can’t wait to hear about all your adventures!
Lisa says
Traci, you definitely need to make a trip over to Alaska! I was sad that I wasn’t able to see any native art in the Anchorage area, but definitely saw some cool wildlife though!
And I’m always so disappointed when I buy baked goods at the airport. They look okay, but when I bite into them, it just tastes like a cake that I would get out of a vending machine. Blegh….definitely sharing things from my trip soon!!
Linda @ Veganosity says
Enjoy your awesome vacation! In the meantime, I’ll try this great recipe in Illinois. 😉
Lisa says
Thank you so much, Linda!! I had a great time!
Kelly // The Pretty Bee: Cooking & Creating says
These look wonderful. I’m so glad you are enjoying your trip! Lol at Blockbuster Video still being around, who would have thought?
Lisa says
I was about to stop by the Blockbuster and rent a movie because I don’t believe it!!
Kelley @ Chef Savvy says
These pictures are beautiful! Love that they are made in one bowl!
Lisa says
Kelley, thank you so much!
Amy | Club Narwhal says
Dalylight until 11 PM?? Man, that would be crazy! But these muffins look amazing and I love your story about the banana dim sum 🙂
Lisa says
Isn’t it weird?? The sun was still out when I went to bed and was there to greet me when I woke up!
nadia says
So gorgeous! Can’t imagine anything better on a rainy afternoon (like it is today in the UK!) than a lovely moist banana muffin 😀 x
Lisa says
Nadia, my family told me that it was soooo hot for them the last few days in the UK!! They’re from the south though, so the weather might be a bit different for you.
Liz @ Floating Kitchen says
Blockbuster video – bahahahaha! That’s amazing! Wow – I just had a flashback to like every Friday night of my middle school years. Trolling blockbuster for something to watch and some snacks. Hilarious! These muffins are just gorgeous. They look like perfect travel food!
Lisa says
I was sooo tempted to go rent a movie there for s and giggles!! Man, the good old days of video stores!
Coley @ Coley Cooks says
The pictures of these make me want to jump through the screen and eat them all up! They look amazing and I’m going to have to give these a try.
Lisa says
Thank you so much, Coley!!
Thalia @ butter and brioche says
I love a good banana nut muffin.. especially for breakfast. I have to make these, they look super delicious and the maple addition is just delicious.
Lisa says
Thalia, thank you so much!! Banana nut muffins and a dollop of peanut butter is one of my favorite things to eat in the morning!
Dani @ DaniCaliforniaCooks says
HI Lisa!! I’m so excited that I stumbled upon your blog this morning – I love finding other California (specifically Bay Area) food bloggers. Seems like we have the exact same tastes so I can’t wait to follow along! 🙂
Lisa says
Dani!! I’m so glad you stopped by! Can’t wait to follow along your blog too! Maybe we can meet up some day!
Nagi@RecipeTinEats says
Banana cake? You have me curious! I’ve never noticed it on the yum cha trolleys 🙂 These muffins look absolutely delightful, I ‘d like to order a basket please. Just 2 dozen. Thanks! 😉
Lisa says
You’re right, I rarely see them at the yum cha carts, too! They were definitely more popular when I was young. (By the way, I love that you call them trolleys.) Now, I can only find them in Chinese bakeries that also sell dim sum. Two dozen, coming right up for you!
Joanne says
I’ve eating dim sum a gazillion times and have never seen/had banana cake! Must right that wrong. Also must get these muffins into my breakfast routine. YUM.
Lisa says
I have to admit that they’re not as popular at the dim sum restaurants now, but I still find them at the Chinese bakeries. They also load those carts with SO MANY things, I’m always missing things, too!
Thanks, chica!
kate / vegukate says
One bowl wonders are my thing – especially as my little Portland apartment lacks a dishwasher. This looks faaaaaaab. 😀
Lisa says
I love one-bowl foods too, and I really need to make more of it. You’re from Portland? I was born there (but grew up in San Francisco)!
genevieve @ gratitude & greens says
These banana muffins sound like the perfect travel snack! I’m with you on the banana essence/flavour: nope. Just can’t do it. I can’t do fake cherries either. The only time I ever stopped in Alaska was on 17 hour flights when they needed to refuel, but I would love to go back and actually see it one day. Pinned and can’t wait to make these!
Lisa says
YES!! I HATE FAKE CHERRIES TOO! Alaska is definitely worth visiting, especially if you want to give mother nature a big hug. The scenery was so beautiful.
Zainab says
So great you are exploring Alaska! Hope you share some pics with us when you return. These muffins look amazing!! And will be perfect for a hearty breakfast or snack.
Lisa says
Yes! I need to upload those photos, stat!
Beth says
Block buster video is still alive?!! Gorgeous photos Lisa!
Lisa says
YES! There is probably just that one operating Blockbuster video in the US! Thanks, Beth!!
Tiffany says
How many calories are in these muffins?
Lisa says
Hi Tiffany, I haven’t done a nutrition analysis on the muffins. MyFitness Pal has a great tool you can use to figure out the calories in recipes. Hope this helps!
Talia'sTable says
Hi! Love your blog, have printed out many recipes to begin trying. I was wondering if I can replace the whole wheat pastry flour with all purpose whole wheat flour? What makes most sense?
THANK YOU!
Lisa Lin says
Yes, whole wheat flour should work! I just used pastry flour because the flour is a bit more fine. Hope this helps!