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I think banana bread is just a classic. Most people like it, and who doesn’t have a few over-ripened bananas that NO ONE wants to eat? For that reason, I bring you my favorite banana bread muffins.
I don’t mean to bring you memories of the pandemic when everyone was baking banana bread, however, I refuse to let banana bread become a pandemic memory. To me, it’s a childhood memory. Back then, my mom used to make it into bundt cake pans, and it would bake SO beautifully.
Why you will love them?
This banana bread recipe is my favorite, it is quick, easy, and doesn’t need a mixer. The muffin size is just the perfect serving. Regardless of the pan or cake mold, I would typically make this in a loaf pan (like this one). When I make it into muffins, it’s usually 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!) or when I want my guests to take some home.
Baking them into muffins cuts the baking time is cut in half and removes the guesswork of whether your bread is baked in the middle or not. Another good point for this recipe is that even if you don’t have muffin liners, you can just grease the muffin tray with spray oil. I have never had issues with this recipe sticking to my cake pans, as long as the mold is properly greased.
Ingredients for Banana Bread Muffins
- All-purpose flour: gives the perfect crumb without any leavening agents.
- Baking soda: your leavening agent.
- White sugar: add sweetness and keeps the cake light in color.
- Salt: highlights and balances the sweet notes
- Eggs: Add richness, structure, and volume to the cake
- Vegetable oil: Adds moisture and softens the crumb.
- Milk or buttermilk: contributes to moisture while adding flavor and softening the crumb.
- Vanilla essence: perfect to enhance flavor.
- Ripe Bananas: wouldn’t be banana bread without bananas! Adds flavor and moisture to the bread.
- Chocolate chips (these are my favorite!): it goes perfectly with bananas (optional).
- Walnuts: The most common addition to banana bread for texture and flavor (optional).
Walnut Banana Bread Muffins
- 2 cups flour 250 grams
- 1 teaspoon baking soda 4 grams
- ¼ teaspoon salt
- 1 egg
- 1 cup sugar 200 grams
- ½ cup vegetable oil 125ml or 4 oz
- 2 tablespoons buttermilk or milk 30ml or 1 oz
- ½ teaspoon vanilla
- 3 medium very ripe bananas mashed well (about 354 grams)
- ½ cup chopped walnuts about 70 grams
- 1/2 cup chocolate chips about 90 grams
- Preheat oven to 350℉ degrees. Grease a muffin pan or prepare with muffin liners.
- In a small bowl, add flour, baking soda and salt, whisk and set aside.
- In a large bowl mix egg, sugar and oil and stir until well combined
- Add the dry ingredients to the wet and stir. This mixture will be thick and dry but mix or fold until you have very few streaks of dry flour.
- Add milk, vanilla and mashed bananas and mix until incorporated.
- Fold in walnuts and chocolate.
- Divide the batter evenly among the prepared muffin cups. Sprinkle chocolate chips or walnut chunks on top.
- Bake 22-25 minutes (adding time if needed) until the tops of the muffin spring back to the touch. The muffins should be lightly browned.
- Remove from the oven and let cool on a wire rack for 10 minutes. Carefully remove each muffin from the tray onto the cooling rack.
These muffins last for about 4 days if stored in an airtight container in a cool place.
Ideally, banana bread is made with very ripe bananas. I’ve tried this recipe with only two large bananas and works just as well too!