I have a family recipe for banana bread/muffins that I actually memorized I make it that often!
You can add any add-ins you may like - chocolate chips, nuts, or raisins. Alternately you can spice it up with some cinnamon or nutmeg if you like, or even some cocoa powder - its up to you!
I use very basic no name ingredients most time - budget friendly. You can use whatever brand you like. I also opt for margarine instead of butter; again that's just a personal preference. I find the muffins end up more moist this way. You can certainly use butter if you like.
- 5 overripe bananas
- 1 egg, slightly beaten
- 1/3 cup melted margarine
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract (or 2 tsp of artificial vanilla flavoring)
- 1 tsp baking powder
- 1 tsp baking soda
- 1.5 cups of all purpose flour
- 1 tsp cinnamon (optional)
- 1/4 tsp nutmeg (optional)
- 1 cup add-ins (optional)
Sift your flour, baking soda, salt and baking powder and set aside.
In a separate bowl, mash your bananas. Add the beaten egg, brown sugar, vanilla and the margarine. Whisk to incorporate all ingredients, or mix with a wooden spoon or spatula.
Add your dry ingredients to your wet ingredients and mix well. Line your muffin pans with paper liners or lightly grease and flour a loaf or cake pan. I find the 11x7 inch glass casserole dish works nicely, or a meatloaf pan. You can use whatever you have on hand - just watch the oven after about 20 minutes and make sure you are poking with a knife or toothpick to check when it comes out clean!!!
Bake in a preheated 350 F oven for about 16-20 minutes for muffins. A loaf pan takes about 30-40 minutes and an 11x7 casserole or cake pan takes about 25-35. It really all depends on your oven.
I use a counter top convection toaster oven combo. It cooks really fast. About 15 minutes for 6 muffins. But I have to do 2 batches.
Comments