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



  1. Preheat the oven to 350°F 
  2. Line a muffin pan with paper muffin liners.
  3. Set aside.
  4. In a large bowl, mash 3 bananas. (You want to try get this as smooth as possible)
  5. Add melted butter and mix until smooth.
  6. Next, add baking soda, sugar, salt, egg, vanilla extract and cinnamon.
  7. Mix until smooth and even combined.
  8. Add the flour.
  9. Mix until smooth and evenly combined.
  10. Pour the batter into the muffin liners.
  11. Bake for 45 -60 minutes or until a toothpick comes out clean.
  12. Remove from the oven. 
  13. Let cool in the pan for 1 minute.
  14. Transfer to a wire rack to finish cooling.
  15. Enjoy!



  • 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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