I woke up bright and early Saturday morning with three over ripe bananas and dreams of starting my day with fresh banana bread. I went downstairs, gathered my ingredients and began mixing and mashing and soon my batter was beginning to take shape. I opened the drawer where we keep the pans and everything seemed too flat…I looked a bit further and my standard 9″x5″ baking pan was no where to be found.
Panic ensued as I tore apart the kitchen in search of my one and only bread pan. After 20 minutes of searching, my rumbling stomach and heated oven left me no choice: alter the recipe and bring out the muffin tins.
Little did I know that this missing bread pan would lead me to an easy and delicious banana muffin recipe.
These little guys can be made in one bowl. This means your Sunday morning mess will be minimal. They bring out the banana taste without the too sweet aftertaste that sometimes comes with over ripe bananas. And most of all they stay moist for days, even when left uncovered or on counter tops.
- Three large overripe bananas
- 1/3 cup melted unsalted butter
- 3/4 cup of sugar
- 1 large egg
- 1.5 tsp vanilla extract
- 1 tsp baking soda
- 1/8 tsp salt
- 1 1/2 cups all purpose flour
- One – Preheat oven to 335 degrees and grease muffin tin.
- Two – Peel bananas and place in a large bowl. Cut out any major bruising or imperfections, but a little brown is very acceptable.
- Three – Using a fork, mash the bananas until smooth and most large chunks are gone.
- Four – Beat or stir in melted unsalted butter until well blended.
- Five – One by one, add in all ingredients until just combined. Be very careful not to over mix the flour. It should be just combined but there is no need to beat on high or over blend.
- Six – Bake for 20 minutes for soft muffins, or thirty for muffins with a crunchy top. Muffins rise at different paces based on your oven and elevator so be sure to use the toothpick test* to check readiness.
- *The toothpick test has to be a a baker’s best friend. Insert a clean and dry toothpick completely into the muffin and pull it out immediately. Is the toothpick wet with batter? If not, your muffins are ready.
- The perfect banana should be spotty and mostly brown, but not too limp to handle.
- Bananas aren’t too brown yet? As long as all of the green is gone you can put them into the freezer for a few hours to encourage them to ripen quicker.
Original banana bread recipe from Simply Recipies