If you want really good banana baked goods, whether muffins, cupcakes or bread, overcoming any squeamishness towards overripe bananas is a must. That is the key to the flavor. And when I say overripe, I mean over-ripe. Like black overripe. Like need-to-pick-up-bananas-with-latex-gloves-and-throw-in-the-incinerator overripe. If you look at the picture below, those are overripe bananas. But they’re not even as overripe as the ones I actually smashed in the bowl. Almost, but not quite. The ones I used were totally black all over – no trace of yellow left. THAT’S what I mean by the perfect overripe bananas for the perfect banana baked goods!
So, before you make this recipe, allow those babies to ripen!
You’re going to love these muffins. 100% whole wheat for a healthier alternative, but still perfectly light and sensuously moist. The cup of buttermilk accounts in large part for the moistness. The acid in the buttermilk adds moisture to the wheat while allowing you to cut back on fattening oils. Buttermilk is low in fat, it’s taste is barely discernible in the final baked product, and it contributes to a beautifully tender and light crumb. The muffins are filled with your choice of chocolate truffles or a scoop of Nutella. I used both in making these today – half and half. I had chocolate truffles left over from Christmas (still have waaaaay too many left for my own good!), and let’s get real – I wasn’t about to pass up the opportunity of making some with Nutella! (One of my ultimate weaknesses). Lastly, these muffins are topped with a delicious crumbly streusel.