i had five bananas on the counter that looked like they’d been through it.
and frankly?
same.
they were collapsing under their own sugar. fruit flies circling like vultures.
and yet—i peeled them. mashed them. baked them into something soft.
something warm.
something that smelled like a hug i didn’t ask for.
martha adds sour cream. i added the last spoonful straight from the tub.
and it worked.
What the Original Looked Like
martha’s muffins are classic.
brown sugar. canola oil. two flours.
she mashes the bananas with a stand mixer (which i don’t have) and garnishes each muffin with a thin banana slice, like a golden crown.
they bake up moist. domed. polite.
mine…
leaned a little sideways.
but tasted like home.
What I Did Differently
i used olive oil instead of canola.
not on purpose. it was all i had.
i mashed the bananas with a fork in a salad bowl.
no mixer. just elbow and memory.
added a handful of chopped walnuts because i needed the crunch.
and skipped the banana slice on top—i wasn’t in the mood for pretty.
The Way It Happened in My Kitchen
i mashed the bananas like they owed me money.
the brown sugar clumped. the oil slicked the sides of the bowl.
when i cracked the egg, the shell fell in.
i fished it out with a spoon and didn’t curse (this time).
the sour cream went in last.
it looked wrong.
then it didn’t.
i filled the liners too full.
they rose anyway.
some overflowed. i ate those first.
the smell filled the hallway.
mae asked if it was “banana bread day.”
i said no.
it’s “banana muffin survival hour.”
A Few Things I Learned
muffins forgive overmixing more than cakes.
bananas taste better when they’re nearly gone.
and warm baked things are more reliable than most people.
What I Did With the Extras
wrapped three in foil.
took one to the neighbor who lost her cat.
gave two to mae.
froze the rest for a future version of me who might need them more.
Would I Make It Again?
every time the bananas turn black.
which, let’s be honest, is often.
That’s As Much As I Remember
they were soft in the middle.
golden at the edge.
sweet without trying too hard.
they didn’t fix my week.
but they made it gentler.
if you’re into this kind of comfort, try her oatmeal cookies next. i made them chewy, defiant, and full of raisins that no one asked for—but loved.
FAQs
yes. skip the whole wheat if you want them softer. but i like the weight of it.
no. plain yogurt works. i’ve even used buttermilk in a crisis.
yes. especially if the world’s been hard lately.
3 days on the counter. a week in the fridge. forever in the freezer.
but honestly? you’ll eat them before that.
for looks. you can skip it. i did. they still tasted like love.
Martha Stewart’s Banana Muffins – Nell’s Version
Description
Soft, forgiving muffins made from the bananas you forgot. Sweet, real, and better than most apologies.
Ingredients
Instructions
- Preheat the oven. 350°F (180°C). line a muffin tin. or just grease it and hope for the best.
- Mash the bananas. do it by hand. it’s cathartic.
- Mix the wet. add brown sugar, oil, egg. stir until it all becomes something new.
- Add the dry. both flours, baking powder, baking soda, salt. mix until smooth, not perfect.
- Finish the batter. stir in sour cream and vanilla. it’ll look too thick. trust it.
- Fill the cups. three-quarters full. or to the top, like i did. no one’s watching.
- Top with banana slice, if you’re not feeling chaotic.
- Bake. 25 minutes. maybe more. they’re done when the tops spring back and your kitchen smells like peace.
- Cool. or don’t. i ate one warm and burnt my tongue. worth it.