Yes Another Banana Breadmuffin Recipes

YES, ANOTHER BANANA BREAD/MUFFIN RECIPE

Adapted from Dr. Cookie's Cookbook, I've been asked to bake this banana bread instead of birthday cake for two friends. If there's a banana or two left from a bunch that end up too soft, into the freezer they go! When we have enough frozen bananas and a rainy afternoon, the fruit is thawed and used in this recipe.

Provided by IrishEyes.NYC

Categories Quick Breads

Time 15m

Yield 2 loaves (or 3 doz. muffins), 36 serving(s)

Number Of Ingredients 11

Yes, Another Banana Bread/Muffin Recipe image

Steps:

Preheat oven to 350° F and grease two 9-inch loaf pans for bread OR.
preheat oven to 400° F and line three 12-cup muffin pans with paper liners.
Sift dry ingredients into a medium bowl; set aside.
In large bowl, mix oil, honey, and eggs; stir in buttermilk, bananas, and vanilla. Add dry ingredients and mix just until combined.
Fold in chocolate chips or walnuts and spoon batter into prepared pans or muffin cups.
Bake two loaves at 350° F for 75 minutes or until a skewer inserted in the center comes out mostly dry.
Bake 36 muffins at 400° F for 15-18 minutes.
NOTES: when frozen, banana peels will turn black. After thawing, simply snip off one end of the fruit with kitchen shears and "squish" the banana right out into the bowl for mashing. The bread will be a darker color than if fresh ripe bananas are used.
Do not use honey for children under the age of two.

Ingredients

1 1/2 cups canola oil
1 1/2 cups honey or 1 3/4 cups sugar plus 1/3 cup water
3 eggs
3 cups whole wheat flour
1 1/2 cups unbleached all-purpose flour
1 tablespoon baking soda
1 1/2 teaspoons salt
3/4 cup buttermilk
4 cups mashed ripe bananas (about 9)
1 tablespoon vanilla
optional - 1-1/2 cup chocolate chips (we prefer chocolate) or 3 cups walnuts (we prefer chocolate)

BASIC BANANA MUFFINS

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

Basic Banana Muffins image

Steps:

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1 large egg, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract

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Web Jan 4, 2019 Banana Muffin Ingredients—Each Is Important! This banana muffin recipe requires a handful of basics like flour, sugar, and milk. …
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4.9/5
Total Time 30 mins
Category Muffins

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Yes Another Banana Breadmuffin Recipes

YES, ANOTHER BANANA BREAD/MUFFIN RECIPE

BASIC BANANA MUFFINS

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine

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