3medium ripe bananasmashed, a little more than 1 cup
1 1/2cups223g all-purpose flour
1cup125g walnut halves and pieces
Preheat the oven to 350°F. Line a jumbo muffin tin with paper liners (tin cavities should be about 3.5 x 2.5 x 3 inches each).
In the bowl of an electric mixer, combine the butter and sugar. Mix on medium speed until well-incorporated. Add the eggs and mashed bananas. Mix again until combined.
In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the banana mixture. Mix briefly until just combined, add the vanilla. Mix again briefly. Use a rubber spatula to scrape down the bowl and mix in any pockets of dry ingredients that may remain. Fold in the walnuts.
Divide the batter evenly between the six muffin cups. Bake for 30-35 minutes, or until a toothpick tester inserted in the centers of the muffins comes out clean, or with a few moist crumbs attached.
Transfer to wire racks and let cool slightly. Serve warm with salted butter.
Loaf option: Pour batter into a greased and floured loaf pan, approximately 8×4-inches. Bake for 50-55 minutes.Tahini option: Make batter and remove half to a bowl. Add 1 cup of tahini and 1 egg to the bowl. Mix well. Add tahini batter to remaining banana batter and swirl together lightly (do not thoroughly mix; just marble together 2-3 times). Proceed with adding nuts and baking.