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Banana-Persimmon Muffins

A moist, dense, lightly sweet muffin bursting with banana flavor and hints of persimmon.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 9 muffins
Course: Breakfast, Snack
Cuisine: Fall, Snack, Thanksgiving
Ingredients Method Notes

Ingredients
  

  • 2 medium bananas very ripe
  • 1 Hachiya persimmon fully ripened
  • 3/4 cup granulated white sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup walnuts chopped
  • 2 Tablespoons granulated white sugar extra for sprinkling on tops

Method
 

  1. Preheat oven to 375 degrees F. Line 9 muffin cups with paper liners. Alternatively, spray cups with non-stick cooking spray.
  2. Peel the two ripe bananas and place in a medium mixing bowl. Cut the top off of your persimmon, slice in half, scoop out the flesh and add to the bowl. Mash the bananas together with a hand mixer until combined.
    Banana Persimmon muffins
  3. Add the 3/4 cup of granulated sugar, oil, egg and vanilla mixing well.
    Banana Persimmon muffins
  4. In a large mixing bowl stir together the flour, baking powder and salt. Add the wet ingredients to the dry and stir with a large spoon just until combined. Fold in chopped walnuts if desired.
    Banana Persimmon muffins
  5. Fill each muffin cup 3/4 full and sprinkle extra sugar on the tops. (The sugar may be omitted)
    Banana Persimmon muffins
  6. Bake for 18-24 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes then remove to a wire rack to finish. Keep muffins tightly wrapped for freshness.
    Banana Persimmon muffins

Notes

For baked goods, persimmons must be fully ripened before using. Pressing a finger on its skin should feel like touching a water balloon.  The addition of walnuts or any other nut is optional.  Store tightly covered.  The flavors of this muffin are even better the second day.