Ingredients (makes 1 dozen)

¾ cup granulated sugar

1/3 cup butter or margarine, softened

2 large eggs

1 cup mashed ripe bananas

½ cup sour cream

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/3 cup chopped, unsalted macadamia nuts or walnuts

¼ cup firmly packed brown sugar

Step-by-step

1.       Preheat oven to 375 degrees.

2.       Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. Set aside.

3.       Combine the granulated sugar and butter in a large bowl.

4.       Beat with an electric mixer set on medium speed until light and fluffy.

5.       Beat in the eggs, one at a time.

6.       Add the mashed bananas and sour cream; beat until well blended.

7.       Combine the flour, baking soda, ginger and salt in a separate large bowl.

8.       Mix well.

9.       Add the flour mixture to the batter; Stir until just combined.

10.   Spoon the batter into muffin cups. Filling each about two-thirds full.

11.   Combine nuts and brown sugar in a small bowl.

12.   Sprinkle over the batter in the muffin cups.

13.   Bake the muffins until the tops spring back when lightly pressed, 20-25 minutes.

14.   Cool on a wire rack. Serve warm.