Chunky Banana Muffin Recipe, The New Good Housekeeping Cookbook 1986


I woke up on the eve of another lockdown in Toronto, only to find that I had 3 very ripe bananas, a very limited stocked fridge, and absolutely no desire to head out to the grocery store. 

I needed a good, hearty, basic recipe to bake up some banana muffins. Lucky for me, I just so happen to have loads of vintage cookbooks in stock to choose from! 

I grabbed the 1986 Good Housekeeping Cookbook. The 80's were all about the muffin, am I right?


This is a great recipe, although I did add cinnamon and I got 8 giant muffins out of this - not 6 that it says it'll make. The family loved them, so did the dog - she stole three right off the counter. 

Also - I'd say that vintage cookbooks are one of the nicest gifts you can give a cook at Christmas. Check out our shop for what we have in stock! xo


2.5 cups flour 
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon of salt 
6 tablespoons butter (3/4 stick)
1 cup walnuts chopped
3 ripe bananas, cup up
2 eggs
1/3 cup milk 
1/2 teaspoon vanilla


1. Pre-heat oven to 400 F. Grease six 3" by 1.5 in muffin-pan cups.

2. In large bowl, mix flour, sugar, baking powder, and salt. its pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs; stir in walnuts; set aside.

In blender, at high speed, or in food processor with knife blade attached, blend bananas, eggs, milk and vanilla only a few seconds, until bananas are chopped. Stir banana mixture into flour mixture just until flour is moistened (batter will be lumpy). 

3. Spoon batter into muffin-pan cups (batter will fill cups completely). Bake 25-30 minutes until golden and toothpick inserted in centre comes out clean (muffins will rise very high). Immediately remove muffins from pan; serve warm. Or cool on rack; reheat if desired. 

600 calories each. A good source of thiamine, calcium, iron. 

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