For Better Texture In Your Banana Muffins, Don't Mash The Fruit
Banana muffins are a crowd-pleaser for their delicious sweet flavor, but just like any other food, texture plays a big role in their enjoyment. So if you want to take your baked treats from good to great with a unique mouthfeel, the secret is to avoid mashing the fruit. Yes, many recipes recommend pounding or blending the bananas into a puree state, however, chopping the bananas leads to a much more satisfying texture.
The problem with mashing bananas is that they release more moisture into the batter therefore running the risk of making your muffin soggy. But on the flip side, since chopped bananas hold their shape, they don't contribute as much moisture and lend the finished muffins a pleasant crumb and a lighter feel. Moreover, using chopped bananas results in little islands of soft fruit scattered throughout the muffin which creates a dynamic bite.
In case you're worried that the pieces of fruit will be too firm, don't be. The baking heat is enough to soften the bananas so their texture isn't hard but still contrasts beautifully with the rest of the muffin. Furthermore, the fruit bits in the bake make for a delightful flavor profile in which you can appreciate the distinct taste of bananas and the familiar whole wheat flavors unlike when the banana is mashed and gets lost in the mix.
Read more: 13 Simple Tricks To Pick The Best Fresh Fruit Every Time
More Tips For The Perfect Banana Muffin Texture
Beyond chopping bananas, you'll need to pay attention to a couple of things. First, use the right kind of bananas. This chopping approach works effectively with bananas that are ripe but not overly so. That means saying no to the fully dotted or completely brown overripe bananas that have been hanging around at the bottom of your fruit basket. Those tend to be too soft and won't hold up as well when chopped. Second, after adding the chopped fruit to your batter, don't stir the mixture too vigorously. The best technique is to gently fold the fruit pieces into the batter to avoid crushing them and turning them into mush.
And speaking of mixing, apart from using a gentle hand, another tip to help you make the absolute best muffins is to avoid overmixing the batter. So long as the dry ingredients are just incorporated into the mixture, that's enough. Going on and on for several minutes will ruin the texture and produce tough muffins. One way to prevent overmixing is to stir everything by hand instead of using an electric mixer. Lastly, if you're looking for a more dynamic texture in your banana muffin, feel free to include add-ins such as chopped walnuts or chocolate chips just like we do in our classic banana muffin recipe.
Read the original article on Tasting Table
