My mom would bake for our family growing up and always made some scrumptious, delicious desserts! The banana bread was always so soft and tasty — didn’t look hard to make. I decided to finally put it to the test. I took three different banana bread recipes and modified them to fit in mini muffin trays!
Ingredients:
FOR THE WET MIX:
- 3 ripe/very rip bananas, peeled
- 1/4 cup melted butter, unsalted or salted
- 1/2 cup brown sugar (3/4 cup if you want more sweet)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
FOR THE FLOUR AND CHOCOLATE PORTION:
- 1 1/2 cups of all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
Instructions:
FOR THE MUFFINS:
- Preheat over to 350 degrees
- Coat muffin tray with non-stick spray or paper liners
- In a large mixing bowl, mash bananas with a fork until as smooth as you can get it and almost no lumps
- In another bowl, mix together the flour, baking soda and salt
- In the bowl of mashed bananas, mix in the sugar, egg and 4 Tbsp melted butter with a spatula (or all if you prefer – I used the remaining to top off the muffins at the end)
- Fold in the flour mixture to the banana mixture until it is all smooth and combined well
- Pour final mixture into muffin tray evenly
- Bake muffins for 10 – 15 minutes (for mini muffins) or 25 – 30 minutes (for larger muffins)
- With a toothpick, check to see if it comes out clean from the center — then it’s ready
- Let it rest for 5 minutes then enjoy!
Tips/Notes:
- If you don’t intend to eat the banana bread muffins right away, then after it cools for five minutes, wrap it in saran-wrap (clear plastic wrap) or an air-tight container and store for a week.
- Place in the fridge if you wish to keep it for more than a week (lasts possibly another few days)
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