If you don't like the taste of cinnamon, use vanilla sugar or lemon zest.

I have reduced the amount of sugar since the video was uploaded. The recipe originally called for 250 g (8.8 oz) of sugar.

Preheat the oven to 160°C (320° F)

Beat the eggs, sugar, and vanilla extract until pale, then add the oil while continuing to whisk.

Add the sifted baking powder then the flour. Mix well to make the batter light and airy. Then incorporate the coarsely ground walnuts (some pieces should remain).

Melt the butter in a pan, add the banana cubes, cinnamon or vanilla sugar. Stir to coat the banana pieces without crushing them. Remove from heat and incorporate into the batter. Mix well.

Fill a piping bag without a nozzle with the batter or use an ice cream scoop to fill the muffin cups.

Fill the cups 3/4 full and place a walnut half or several small pieces on top.

Bake for about thirty minutes, more or less depending on your oven. A skewer inserted in the center should come out clean.

Place them on a rack and let them cool. Store them in an airtight container.