Banana bread has always been a favorite of mine. Today I made Banana Bread muffins because I was short on time, and they bake about 25 minutes faster. They are also easier to divvy out if you are gifting them to multiple neighbors (which I’m planning to do) than a loaf of bread would be. I find it a little weird to give someone a half a loaf of bread but not weird at all to give them 6 muffins wrapped up nicely on a paper plate with cellophane. For these reasons, I opted to make muffins today with my banana bread recipe. I thought I’d share it with you too…
Directions
1. Preheat oven to 375 F. Mix eggs, banana, 1/2 C. butter, sugar, and sour milk in a mixer on medium speed for 10 seconds or until mixed.
2. In a separate bowl stir dry ingredients
3. On slow mixing speed, add dry ingredients to banana mixture until mixed. Batter will be lumpy. Mix in nuts if you choose to.
4. Spoon batter evenly into two 12-cup muffin pans that are lightly greased and floured. You can also line the muffin tins with muffin liners instead.
5. Bake on 375 F for 20 minutes or until sides are golden brown and the muffin springs up when lightly pressed down on.
Allow to cool slightly.
Use a butter knife to remove them from the tin.
Serve warm with butter.
Enjoy!
Supply List:
grater or a food processor
Mixing bowls—my favorite found here
- ½ C. butter plus 2 T butter
- 1½ C. sugar
- 2 eggs
- 1⅓ C. mashed banana (4 ripe bananas)
- 4 T sour milk (add 2 t. lemon juice to 4 T milk)
- 4 C. flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 C. chopped nuts (optional)
- Preheat oven to 375 F. Mix eggs, banana, ½ C. butter, sugar, and sour milk in a mixer on medium speed for 10 seconds or until mixed.
- In a separate bowl stir dry ingredients
- On slow mixing speed, add dry ingredients to banana mixture until mixed. Batter will be lumpy. Mix in nuts if you choose to.
- Spoon batter evenly into two 12-cup muffin pans that are lightly greased and floured. You can also line the muffin tins with muffin liners instead.
- Bake on 375 F for 20 minutes or until sides are golden brown and the muffin springs up when lightly pressed down on. Makes 24.
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These look just delicious and will be perfect in the morning – I think I have everything I need, YUM! Stopping by from #FoodieFriDIY to thank you for linking up!
I can never resist banana bread!! These look fabulous! We just used up a bunch of overripe bananas, I’m going to try this next time!