I felt it was time to try another Disneyland recipe – every single one has been a keeper so far, so I had high hopes! This time I went with a baked good that nobody in my family has tried in the parks, the Banana Nut Muffin. You can buy the Banana Nut Loaf at the new Jolly Holiday Bakery. I’m guessin’ this is the same thing, just not in muffin form like it was at the Blue Ribbon Bakery.
I don’t know about you, but I am always looking for the perfect banana bread recipe to use up my old bananas on (’cause when life gives you brown bananas, make banana bread!). This recipe intrigued me because it uses so many more bananas than others I’ve tried, and I’ve tried a lot!As usual these recipes make a TON, because they’re baking for an awful lot of people – and this was the first time it was kind of tricky to half the recipe, so I’ll give you the original recipe as well as my adapted recipe.
Disneyland Resort Banana Nut Muffin (Original Recipe)
Ingredients:
- Flour: 1 lb. 8 oz. (scale)
- Baking soda: 2 tsp
- Baking powder: 1 tsp
- Salt: 2 tsp
- Cinnamon: 1 tsp
- Nutmeg: 1 tsp
- Brown sugar: 2 lbs. (scale)
- Canola oil: 16 fluid oz.
- Egg liquid: 10 fluid oz.
- Vanilla extract: 2 oz.
- Banana: 3 lbs. 6 oz (scale)
- Nuts (this wasn’t on the original, but I added it here, figuring…)
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| Original recipe with my chicken scratch and oil spills on it. |
Instructions:
- Preheat oven to 350 degrees.
- In a small bowl, mash bananas.
- In a separate bowl, whisk together oil, eggs, brown sugar, and vanilla.
- Sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg over the wet mixture.
- Fold in the bananas.
- Portion with a leveled scoop and top with chopped nuts.
- Bake for 350 degrees for 15 minutes, then turn oven down to 325 degrees and bake for another 15 minutes, or until a toothpick check comes out clean.
The recipe says this yields 19 muffins!!! That must be for the giant muffins I guess, because my half a recipe, in regular muffin tins, made almost 3 dozen muffins!
After doing some internet research on weight to ounce equivalencies, and then cutting each amount in half, here’s what I got:
Disneyland Resort Banana Nut Muffin (Adapted Recipe)
- Flour: 2 and 3/4 cups
- Baking soda: 1 tsp
- Baking powder: 1/2 tsp
- Salt: 1 tsp
- Cinnamon: 1/2 tsp (plus another half, because I like cinnamon)
- Nutmeg: 1/2 tsp
- Brown sugar: 2 and 1/4 cups
- Canola oil: 8 oz.
- Egg liquid: 5 oz. (I took this to mean a whisked egg)
- Vanilla extract: 1 oz.
- Banana: 1.5 lbs. (or about 5 medium bananas)
- Nuts (I used pecans, because that’s what I had)
Baking Notes
I really like spices in my “breads” so I added an extra 1/2 tsp of cinnamon and maybe a dash extra of nutmeg. The bananas I used were some very brown ones I had stashed in my freezer for just a time as this. I think the older the banana, the better. Also, I do appreciate that the nuts are the topping on this muffin, and therefore not really necessary to this recipe. I only added nuts to about a third of my muffins, since we are not really nuts-in-desserts people. And one more thing – this batter was thick, and there was a lot of it – and next time I would definitely use my stand mixer to combine it instead of taking care to “fold in” the banana – I don’t think it will matter. And one last thing, next time I make them (because yes, I will make them again) I think I will try and replace some or all of the oil with applesauce, I do that quite often and never notice a difference in taste.
Outcome & Opinion
I think I may have found the perfect banana bread muffin, really, truly. It’s sooo… banana-y. At first I wasn’t sure if it was good or just too different – most recipes have one banana in them – adding in 5 bananas was a shock! But when I took them to school the next day to share [because A) I had a ton of them, and B) teachers love treats in the lounge!], it was the first time that I had a whole bunch of people comment to me on how good the muffins were and ask for the recipe! I guess all of that banana is what made them so moist, and added just the right density. Also, all that banana made me feel a bit better about giving them to my kids – they had to have plenty of potassium and fiber in them right?
Well everyone loved them, and they didn’t last long at work or at home – as always this recipe did not disappoint! And I found a new treat that I look forward to trying the next time I’m at Disneyland! To see some of the other Disneyland recipes we’ve tried, or “Disney at Home” ideas – click here!
Do you have any Disneyland recipes that have become a favorite of yours? Share them! I’d love to give them a try!
Read more from Jessica on her blog, Idahome. You can also find her on Facebook, Twitter, or on Instagram.
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