These are the easiest and most consistent banana muffin recipe I've come up with. It also makes a fantastic loaf. They stay very moist, and the reason they are so good is that they don't get that spongy dense texture. They hold in the rich banana taste, and melt in your mouth. For reals.
- 4 very ripe bananas, lightly mashed
- 1 egg, beaten
- 1 tsp baking soda
- 1 tbsp vanilla extract
- dash of salt
- 1/2 cup butter, melted
- 1/2 cup white sugar
- 1 1/2 cup bread flour
Pre-heat oven to 350*. Place 4, very ripe peeled bananas into a large mixing bowl. Mash lightly, don't over do the mashing. This is how you get that rich texture, instead of the spongy dense finish. In a small bowl, melt butter. Add to bananas, along with egg, vanilla, baking soda, sugar and salt. Mix well with fork, but do not overwork the bananas. Add in flour and stir lightly until mixed.
Line you muffin tins with paper liners, and fill each cup to top of the paper with mixture. Place in the oven, and bake for about 13-15 minutes. Be careful not to over bake, stick a knife in the center of one muffin and if it comes out clean, it's ready!
For a loaf, grease or spray pan. Pour in batter and bake for about 1 hour. Watch carefully to ensure you don't over bake. Stick a knife in the center of the loaf, and if it comes out clean, it's ready. ENJOY.