Banana Bread Muffins

Ever forget about bananas in your fruit basket? Unfortunately it happens to me a little too often. Luckily, I’ve come across some pretty fail proof banana recipes.

Good thing about ripe bananas is that they can be frozen and still work just the same in recipes.

Something weird happened when I made them this past weekend. My husband took a warm one from the oven and ate it with cream cheese. Cream Cheese! I’ve never heard of eating banana bread with cream cheese (must be an American thing?) and when I questioned his choice (as opposed to butter, or nothing at all), he looked at me like I was crazy?!? Haha!

This particular recipe takes about 5 minutes to mix together, and since it is such a moist recipe, it takes about 35-40 minutes to bake.

This recipe makes one loaf or 12 muffins. In the original recipe, it called for chocolate chips. When I made it this weekend, my husband requested pure banana bread muffins, so I obliged, and this was the outcome.

When making it in muffin tins, it takes 1/4 cup per muffin and has a nice crusty top, which we love! Also, perfect size for grabbing a few to take to work for breakfast, and of course, making all your colleagues jealous 🙂

Banana Bread Muffins



2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 ripe bananas
1/2 cup butter
2 eggs


Heat oven to 350 degrees.

Combine and mix all ingredients together in a large mixing bowl.

Place batter in a greased bread pan or in muffin tins.

Bake 40 to 50 minutes in bread pan or 35 to 45 in muffin tins or until wooden pick inserted in center comes out clean.

Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.

{Recipe adapted from}

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