Last Saturday was National Banana Bread day, so I decided to whip up some banana bread–muffin style! I brought most of the Banana Nut muffins to work, but I saved a couple to eat up at home, too.
The recipe is pretty simple, and only takes about a half an hour. What I especially like is that there are so many options for add-ins. You could choose several different kinds of nuts, or even put in chocolate chips!
My favorite way to eat banana bread is when it’s been warmed with butter. Mmmmm 🙂
Find the recipe below (adapted slightly from my mom’s recipe), and enjoy!
Banana Nut Muffins
1 1/4 c. flour
2/3 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-1 1/2 c. mashed banana (depending on your taste!)
1/3 c. butter
2 Tbs. milk
Optional: 1 tsp. vanilla
1/4 chopped walnuts (or hazelnuts, chocolate chips, etc.)
1. Preheat oven to 350 degrees.
2. Mix all dry ingredients together in a medium mixing bowl (leave out the nuts for now!).
3. In a separate bowl, mix together the wet ingredients before slowly adding them to the dry ingredients. Fold in your choice of nuts.
4. Fill a muffin pan with cupcake liners and spray them with cooking spray before adding a good amount of batter to each one. Or, if you’d prefer to make a loaf of bread, grease a loaf pan and add the batter to that instead.
5. Cook muffins for about 20-25 minutes, or a loaf for 35-45 minutes. Use a toothpick to make sure the batter is cooked all the way through. *Tip: if the muffins or your loaf of bread looks like it’s getting too dark, but the inside hasn’t finished cooking, cover with aluminum foil for the remaining cooking time. Keep checking about every five minutes.
6. Let cool, and serve (or, eat one after a couple minutes with butter, because who can really resist warm muffins out of the oven?).