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Aisha

Banana muffins without baking powder or soda

Oh, I know that trick! Skipping the baking powder or soda in banana muffins? It's genius. The resulting texture is a tender, melt-in-your-mouth custard—NOT cakey. It concentrates the flavor, too; every bite is pure, deeply caramelized banana. An absolute indulgence!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1¼ cups banana flour ( optional ap flour )
  • ¼ tsp salt
  • 1 tbsp freeze dried powder
  • 3 large ripe bananas
  • 1 diced into small chunks (for texture) half banana if using ap flour
  • ½ cup neutral oil ⅓ cup neutral oil if using ap flour
  • ½ cup 120g light brown sugar (or coconut sugar for richer flavor) divide into 100 g for batter and 20 g for whites
  • 4 eggs separated into yolks and whites
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (or yogurt) use lemon juice here for acidity to stabilize whites; if using yogurt, add it to the batter.

Equipment

  • Stand mixer or hand mixer with whisk attachment (for efficient whipping)
  • 2 large mixing bowls (one for wet, one for dry/meringue)
  • Rubber spatula for folding
  • Wire rack for cooling
  • 12-cup muffin tin with liners

Method
 

  1. Prep Like a Pro.
    You want that big, beautiful dome? Here's the KEY: crank your oven to 375℉(190 ℃) and pop the rack right in the center. This initial blast of high heat is a little trick—it creates a massive surge of steam from the egg whites, giving you that incredible oven spring. No sad, flat tops on my watch! Grab your tin and use the BEST paper liners you can find. I’ve had many a disaster trying to peel off a cheap liner, so don't skip this. And I mean it: all your ingredients must be at room temperature. Cold eggs are the enemy of a good whip; they just won't play nice.
  2. The Dry Mix Foundation.
    In a medium bowl, take your all-purpose flour, salt, and that genius freeze-dried banana powder (if you're being extra—and you should be!). Now, sift it. Yes, all of it. This isn't just to catch lumps; it's a non-negotiable step for aerating the flour. This action, this gentle fluffing, is what keeps your final muffin crumb tender without ever having to risk overmixing the gluten. Done!
  3. Grab your biggest bowl and the whisk attachment. We're going to create the heart of the batter. Beat those five glorious egg yolks with most of your sugar (80g) on medium speed. You need to go until they're pale, thick, and running off the whisk like a ribbon. This ribbon stage is where the magic happens: you're dissolving the sugar and injecting a ton of air. It should take about 3-4 minutes—seriously, don't rush this!
    Now, gradually stream in your oil while the mixer is running, then follow up with the vanilla and lemon juice. Finally, grab your mashed bananas, plus those lovely diced chunks. Get a spatula and gently fold them in by hand. I find the mixer tends to obliterate the chunks, and we want those pockets of banana goodness! The base should be perfectly smooth and emulsified. Excellent!
  4. The Gentle Fold: Dry into Wet.
    This is where your patience pays off. Take your dry mix and gently fold it into the yolk batter in three separate additions using your spatula. Think "cut and fold"—slice through the center, then fold over, rotating your bowl as you go. Stop the second everything is just combined. Listen: small lumps are fine! They are your insurance policy against a tough, chewy muffin. The batter will be thick, which is exactly what we want.
  5. The Meringue Mastery.
    Now for the ULTIMATE secret weapon: the egg whites! You need a bowl so clean, you could eat off it. I always give mine a quick wipe with lemon juice—it's a little baking nerd trick to make sure the bowl is absolutely grease-free for the best whip.
    Beat the five egg whites on medium speed until they're foamy. Give it a minute. Then, start adding the remaining sugar (20g) gradually before cranking the speed to high. You're looking for stiff, glossy peaks—when you lift the whisk, the whites should hold a sharp, pristine point, but they should not look dry or separated. Overwhipped meringue turns grainy, and we are NOT having that. That little bit of lemon juice you added earlier? That’s what stabilizes this foam, keeping all that precious volume locked in.
  6. Folding in the Air.
    This is the final, delicate move. First, lighten up the thick yolk batter by vigorously stirring in about one-third of your whipped whites. Don't be too gentle here; you're just softening the batter.
    Now, the remaining whites go in in two additions. Be gentle! Use that same "cut through and fold over" motion. Your mission is to keep as much of that glorious air as possible. Work quickly to prevent the structure from collapsing. The final batter should be light, voluminous, and totally streak-free. It's ready!
  7. Bake
    Use an ice cream scoop for even portions—it’s the simplest way to ensure uniform baking. Fill each liner to about ¾ full. Give the whole tin a gentle tap on the counter; this pops any large air bubbles that could leave massive holes.
    Into the 375℉ oven they go! Bake for 18-22 minutes, giving the tin a quick spin halfway through for even browning. They're done when the tops are a rich golden-brown, they spring back lightly to a gentle touch, and a toothpick comes out with a few moist crumbs. Don't overbake! Since we aren't using all banana flour, standard all-purpose will dry out fast, and that’s a tragedy.
  8. The Finish Line.
    Patience, my friend! Let them sit in the tin for 5 minutes—this sets their structure so they don't slump. Then, get them onto a wire rack. Cool them completely. If you leave them in the tin, the bottoms will get soggy, and a soggy muffin is a crime.
    Now, stand back and look at those magnificent, domed creations. You did it!