Mix wet ingredients together. in a large bowl, using a hand mixer, cream together the butter and sugars using an electric mixer. add the eggs, vanilla, and sour cream and stir just until combined. mix dry ingredients together. in a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, mash bananas until only small chunks remain. add in melted (and cooled) butter and brown sugar and stir until well combined. stir in beaten eggs and vanilla and stir until combined. in a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.
Preheat oven to 350f and line a regular sized muffin pan with paper liners. in a large bowl, whisk together the mashed bananas, sugar, vegetable oil, egg, and vanilla. add the flour. sprinkle the baking soda and salt on top. stir everything together until just combined. Step 1: in a large bowl, mash an overripe banana to remove as many of the lumps as possible. if desired, run through a food processor or blender for a few seconds. step 2: add brown sugar and whisk together until well combined. add melted butter, egg white, and vanilla extract and beat with a whisk until well combined. Sprinkle with raw sugar if using. bake the muffins for 10 minutes at 430°f 220°c, then reduce the oven temperature to 375°f 190°c and bake for a further 9 10 minutes, until the muffins are golden brown and a skewer inserted into the center comes out clean. Whisk in the eggs, brown sugar, melted butter and vanilla. pour the dry ingredients on top of the wet ingredients and continue to whisk until combined. fold in the chopped walnuts. pour the batter into the prepared muffin pan and bake for 18 20 minutes or until a toothpick comes out clean.
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