Do you ever buy bananas at the grocery store thinking you’ll eat them — and then end up watching them go bad on your counter?? Or am I the only one? Last week I ended up with about 12 bananas on my counter from having family in town. Some of them started to turn brown quickly so I knew it was time to make banana bread!
Just a quick side note: Most the time I freeze my bananas (with the peels off) and then use them for banana bread at a later time or use them for fruit smoothies.
I like banana bread a lot, but my husband LOVES it. I’ve had a banana bread recipe in my cookbook for several years now and I cannot remember where I copied it from. All I know, is that it works like a charm every time I make it and it is always yummy.
Normally, this recipe makes 2 small loaves of bread, but I decided to switch it up a little and make some jumbo muffins instead.
After making the banana “bread” this way, I will no longer make a loaf of banana bread again!! The taste is always great, but the baking process was actually a PROCESS. The loaves always cooked a little uneven in the oven and together they would take over an hour to bake. About half way through I would have to cover them with foil and basically just baby-sat them. But the muffins turned out wonderfully! I used jumbo muffin pans because I love them and they make perfect sizes. They also only took 30 minutes to bake and made 12 jumbo muffins – and I didn’t have to baby-sit them… just pulled them out at 30 minutes.
Here is my recipe:
- 1 cup sugar
- 1/2 cup softened butter
- 2 eggs
- 3 bananas
- 1 T milk
- 1 tsp. cinnamon
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup finely chopped walnuts
- 1/2 – 3/4 cup chocolate chips, optional
Cream butter & sugar, then add eggs. Beat until creamy. Mash bananas then mix in with butter mixture. Then mix in each of the remaining ingredients one at a time and mix together well. Pour into 2 greased bread pans, or into muffins tins. Bake at 350* for about 1 hour for bread pans or 30 min. for muffin pans.
The walnuts are always a must for me, and I’ve recently started adding chocolate chips because they add some depth to the muffins, but those are completely optional. I typically use milk chocolate or semi-sweet, but dark chocolate would work well too.