Good Morning! This recipe is an evilly delicious concoction. I will apologize now… because as soon as you make this recipe your family won’t want any other banana bread or muffin recipe ever… THIS one is the one they are always going to ask for. Don’t say I didn’t warn you. 😛 The true beauty of this recipe is in its simplicity. It is as easy to follow this recipe as it is to throw out the browning bananas you have sitting on the counter… The inner beauty of this recipe is in its fabulous taste. Try it – you won’t be sorry!
My kids love coming into the house and smelling these muffins baking, or better yet, waking up to them in the morning. They go extremely quickly and I know from years of baking them that they freeze well, but since having kids I’ve not had the opportunity to save them for lunches, etc… because I swear to you my kids have a built in radar for these things. They are quick, easy and this whole recipe only takes ONE BOWL! (unless you add the topping, and then you are up to a whopping two bowls) Yes, yes, I know… you are welcome; it is my absolute pleasure to be able to save you time and energy and still provide you a kick-ass recipe. *wink* They are very moist, fluffy, and the buttery taste… Dear God in heaven, the buttery taste! I won’t judge you when you close your eyes in appreciation of this recipe, truly, it’s pretty freaking magnificent if I do say so myself.
Oh-Ma-Gawsh! Banana Muffins/Bread
3 to 4 ripe bananas (I always use 4 if possible)
1/4 cup melted butter
1 cup sugar (½ white, ½ brown)
1/2 teaspoon nutmeg
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten (if med. eggs, use 2 eggs)
Chocolate chips (as few or as many as you want!)
Preheat oven to 350°F. Before I tell you to mash the nanners, let me just tell you this one tip I’ve learned the hard way: OVER MIXED MUFFINS ARE FLAT (and suck, if we’re being honest). That being said, mash the bananas in a bowl (not too much), leave ½ inch sized chunks of the bananas when mashing, they make the muffins Ah-maze-ing! Trust me on this. Add all the remaining ingredients and mix with a wooden spoon. If you mix this with a blender you’ll flat ruin the consistency and texture we’re going for here… trust me on this, go old school this one time and you will NOT regret it.
If making bread, bake in a buttered loaf pan until a toothpick stuck into the bread comes out clean, 55 to 60 minutes. Slice and serve.
If making muffins, bake about 25 minutes until golden brown and toothpick comes out clean. Fill muffin cups with 2/3 cup batter each and sprinkle with the topping. If you have a standard ice cream scoop, this is the perfect size to scoop for muffins.
*notes: depending on your oven and how hot it cooks, it may turn out better to lower the temp a little and cook the 60 min’s for the loaf. This turns out very well in lined/well-greased muffin tins or a 9×9 pan. If using a loaf pan, BUTTER THE PAN VERY WELL. This recipe has a very moist, very buttery flavor – it’s a huge hit and family favorite! If your bananas aren’t quite ripe enough, try putting then in a brown bag with an apple and folding over the top. In 4 hours the bananas should have ripened to the right level.
Optional Streusel Topping
- 2 TBSP cold butter, cut into small cubes or grated
- 1/8 cup rolled oats
- 1/8 cup white sugar
- 1/8 cup brown sugar
- a pinch of cinnamon
Use a fork to stir these ingredients together in a small bowl. Set aside & sprinkle a spoonful on top of each muffin cup’s batter just before placing in oven to bake.