As I have said before, the teens (15 and 13) are very picky eaters. They are getting better about trying new things, but they are also very set in their ways when it comes to foods they think they don’t like. They love bananas!! This recipe for banana bread muffins has been a favorite of theirs for quite some time.
Since their “favorites” are pretty limited, we tend to over buy on fruits and veggies that I know they will eat. Then they get tired of them, or decide they have had enough of the apples and bananas that week. Which happens often. If I don’t share the bananas with Reno (our 4 legged fury child) I set them aside and wait for them to seriously freckle so I can make our favorite banana bread muffins. If I’m really impatient I will stick the semi-ripe bananas into a brown paper bag and close it up. This will speed up the ripening process so I can make muffins sooner.
I waited last night, until the teens were in bed to make these wonderful muffins. I knew they would eat 3 or 4 of them a pieces, and I wanted some to have with my coffee this morning. Selfish I know! Last week when I made a batch of Zucchini bread they had it gone in 2 days, I wasn’t letting that happen again! ? Having 4 sons, you have to get creative if you really want something that they like before they eat it all.
Here is the recipe for your liking ? It will make 24 medium sized muffins, 48 mini muffins or 4 small loaf pans.
Our Favorite Banana Bread Muffins
- 1 cup sugar
- 1 stick (8 tbs) butter – softened
- 2 eggs
- 4 OVER ripe bananas
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
- 1/2 cup whole milk
*Preheat oven to 350 degrees – Grease you muffin tins with non stick cooking spray (or good old fashioned butter)
1. in a medium bowl mash the over ripe bananas with a fork and set aside for now
2. In another bowl cream together sugar and the butter for about 2 minutes. Until creamy and well mixed. Mix in your eggs.
3. add in the mashed banana
4. In a separate bowl sift together the dry ingredients.
5. Add 1/2 the dry ingredients to the wet ingredients. mix well. Mix in half the milk, followed by the remaining dry ingredients then the rest of the milk. Mixing well with each addition.
6. Fill your muffin tins just half way full. *DO NOT over fill. Bake in a pre-heated oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
When your muffins are done baking, run a butter knife along the edges just to seperate them from the pan. Let them cool for a moment before removing them to a wire rack.
Best served warm with butter (just my opinion)
Would you like to try more of our quick bread recipes? Be sure to check out our Pumpkin Bread, Zucchini Bread and wonderful Strawberry Bread !
All of the recipes on Daily DIY Life are made by us in our own kitchen unless otherwise noted. You can view All our recipes by clicking the image below or just simply going HERE.
Have a great day !!