6 bananas, speckled and over-ripe
8.75 oz or 1.75 c. flour, white whole wheat (can substitute 1.75 c. all-purpose flour, or 1/2 c. of whole wheat flour and 1.25 c. all-purpose)
1/2 tsp. salt
1/2 tsp cinnamon
1 tsp. baking soda
8 Tbsp. butter, unsalted, melted
3/4 c. sugar, brown
1 tsp. vanilla extract
1/2 c. walnuts or pecans (optional)
1/2 c. chocolate chips (optional)
1 Tbsp. sugar, white or brown
Preheat oven to 350F with rack positioned in the middle of the oven. Spray 12-compartment muffin tin with cooking spray. Line with muffin liners, if desired.
Peel 5 bananas and place in a microwave-proof bowl. Microwave for 5 minutes on high, uncovered. Place bananas in a colander and set over the bowl. Drain for 15 minutes. Juice will collect in the bottom of the bowl.
Place juice in the microwave and microwave for 5-7 minutes, until the liquid is almost totally evaporated and syrupy (about 3-4 Tablespoons). Add bananas, mash until smooth. Chop remaining banana into chunks. Whisk in chopped banana, banana mash, butter, eggs, sugar, and vanilla and stir until smooth.
In another bowl, mix the flour, salt and soda until combined. Pour banana mixture into the flour mixture along with nuts and chocolate chips and fold together with a spatula until just combined. Do not over mix.
Using an ice cream scoop, portion into muffin pan. Sprinkle the tops with sugar. Bake for about 25 minutes until they spring back slightly and a toothpick inserted in them comes out clean.