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Oven Temperature: 350F
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Preheat the oven.
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Preheat the oven to 350F 20 minutes before baking.
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Have an oven shelf at the middle level.
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Mix the batter.
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In a food processor fitted with the metal blade, process the banana and sour cream until smooth.
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Add the egg, lemon zest, and vanilla and process until blended.
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In a mixer bowl or other large bowl, combine the flour, sugar, baking powder, baking soda, and salt and beat on low speed (#2 if using a Kitchen Aid, with the paddle attachment) for about 1 minute, until well mixed.
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Add the butter and half the banana mixture and beat until the dry ingredients are moistened.
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Raise the speed to medium (#4 KitchenAid) or high if using a hand-held electric mixer and beat for 1 1/2 minutes.
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Scrape down the sides of the bowl.
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Add the remaining banana mixture in two parts, beating for about 20 seconds after each addition or until well mixed.
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On low speed, beat in the walnuts.
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Fill the muffin containers.
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Spoon or pipe the batter into the muffin containers, filling them three-quarters full.
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Pour a little water into the unfilled muffin cup to prevent uneven baking.
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Bake the muffins.
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Bake for 25 to 30 minutes or until the muffins spring back when pressed lightly in the center.
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Cool the muffins.
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Remove the muffins from the oven and unmold them at once onto a wire rack.
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Turn top side up and cool until just warm or room temperature.
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Store
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Stored airtight at room temperature, these have just as lovely a texture and flavor the next day.
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The muffins can be reheated for about 4 minutes in a 400F oven.
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Variation: Banana Loaf
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This recipe can also be baked in an 8-by-4-inch bread pan for 40 to 50 minutes or until a wooden skewer inserted in the center comes out clean.
