There are so many variations and takes on Banana Bread. There is really no right or wrong way to make it. I personally prefer a super moist Banana Bread with a hint of Cinnamon. If it’s dry, stiff and overly crumbly, I will not eat it.
Last night, I decided to switch up how I make my Banana Bread. Typically, I make a loaf of it. However, sometimes I find that it does not always get fully consumed. I personally think it is a laziness factor with my family. No one wants to take the time to uncover the loaf, find a knife, slice a piece, and put it away. So, I decided to make it easier for everyone and make it in muffin form instead. I mean we all know you can’t go wrong with muffins.
- 3 very ripe bananas (Peeled and diced)
- 2 tsp vanilla extract
- 1 large egg (room temp)
- 1/8 tsp salt
- 1/3 cup butter (melted)
- 1 teaspoon baking soda
- ¾ cup sugar + 1 tbsp sugar (granulated)
- 1 ½ cups of all-purpose flour
- 1 ¼ tsp ground cinnamon
- Preheat the oven to 350°F
- Line a muffin pan with paper muffin liners.
- Set aside.
- In a large bowl, mash 3 bananas. (You want to try get this as smooth as possible)
- Add melted butter and mix until smooth.
- Next, add baking soda, sugar, salt, egg, vanilla extract and cinnamon.
- Mix until smooth and even combined.
- Add the flour.
- Mix until smooth and evenly combined.
- Pour the batter into the muffin liners.
- Bake for 45 -60 minutes or until a toothpick comes out clean.
- Remove from the oven.
- Let cool in the pan for 1 minute.
- Transfer to a wire rack to finish cooling.
- If you would like you Banana Bread to be LESS sweet reduce the sugar by ¼ cup.
- If you would like your Banana Bread to be MORE sweet increase the sugar by ¼ cup.
- To kick up the Fall spice flavor a bit, try adding ¼ tsp of cloves and ¼ tsp of nutmeg.
- You can always add raisins, walnuts and dates if you like.
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