Banana bread has always been a major staple in my family, both when I was a kid, and now with a family of my own. We eat banana bread for breakfast, for snacks, as dessert, for the holidays, for long car rides, or just about any occasion. Although I love the bread in loaf-form, there’s just something you can’t resist about a warm, soft, delicious banana bread muffin (especially with soft butter spread across the top! Mmmmm!). Enjoy this recipe, and be sure to read the “Recipe Alternatives” at the end:
Banana Bread Muffins: Ingredients
½ cup butter (softened)
1 ¼ cups white sugar
2 large eggs
4 brown/almost-spoiled bananas
½ cup milk
2 T vinegar
2 tsp vanilla extract
2 ½ cups flour
1 tsp baking soda
1 tsp table salt
1 T cinnamon
Banana Bread Muffins: Directions
Preheat oven to 350 degrees. Place cupcake liners in metal muffin tin and set aside.
In medium-to-large size bowl, cream together butter and sugar until smooth. Whisk in both eggs and beat until incorporated. Mash your four bananas before adding into the liquid mixture – this can be done by squeezing them, smashing them with a fork, or any other method you have. I have even placed bananas in a plastic bag, sealed it, smashed them, then cut a hole in the corner, and squeezed them into the batter. Continue to add the milk, vinegar and vanilla extract, then fully mix together.
Begin to add your dry ingredients. Slowly add the flour, baking soda, salt and cinnamon and stir until mixed. I tend to add a lot of cinnamon to mine for extra flavor – add more or less if you desire. Use an ice cream scoop and fill each of the cupcake liners about 2/3 – 3/4 full.
Place in oven and bake at 350 until golden on top, about 28-30 minutes. Pull from oven and let cool (or eat one as soon as you pop them out, because they just smell so good!). When cool, make sure to seal in plastic bag or container and refrigerate, so they stay soft and moist. These are especially good the day after, warmed up with butter! This recipe will yield approximately 2 ½ dozen banana bread muffins.
Banana Bread Muffins: Recipe Alternatives
Some changes you could consider making for this recipe include: adding crushed walnuts or pecans to the batter or on top of the muffins, adding oats into the batter for texture, trying different spices – like pumpkin pie spice/apple pie spice, or perhaps placing other fruit ingredients into the batter along with the bananas – blueberries, apple chunks, etc. If you decide to try baking a loaf instead of muffins with this recipe, use a regular loaf pan, grease the bottom and sides, and bake for a little more than an hour at 350 degrees.
I hope you enjoy this recipe for banana bread muffins. If your house is anything like mine, they’ll be gone quickly, and you’ll be making seconds very soon after!
