Muffins, Recipes

Banana Bread Muffins

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Banana Muffin

This banana bread recipe is my favorite, it is quick, easy, and doesn’t need a mixer. It’s all positives, people! I would typically make this in a loaf pan – like this one -, however, I make it into muffins when I am in a rush and I don’t feel like waiting for the loaf to set in the middle (it’s always a struggle!). Baking time is cut in half, plus, it’s easier to share with friends and neighbors. Even if you don’t have muffin liners, just grease the muffin tray with spray oil and you should be good to go, there is no need to leave the house for muffin liners – see? All positives! I have never had issues with this recipe sticking to my cake pans, as long as the mold is properly greased.

Banana bread is just a classic. Most people like it, and who doesn’t have a few over-ripened bananas sitting around the kitchen that NO ONE wants to eat? My favorite way to eat bananas is when they are JUST ripened to that nice bright yellow color but once they start developing those black spots…the flavor changes and let’s say…it is not my favorite. Now, when making banana bread, that is exactly what you want (and even a bit more ripened!!)

Banana Muffin

I don’t mean to bring you memories of that time during the pandemic when everyone was baking banana bread, but I know it will come to mind so I’m just going to let it out now! I refuse to let banana bread become a pandemic memory because, to me, it’s a childhood memory, just the smell of it brings me back to being 8 years old, impatiently waiting for the banana bread to come out of the oven to have warm, thick slice with a glass of cold milk. Back then, my mom used to make it into bundt cake pans, and it would bake SO beautifully, there are so many options to making this banana bread.

Banana Muffin

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