Saturday, January 14, 2012

Banana Bread Muffins

Around my house we are banana lovers, so it's not often that we have a whole bunch of browned bananas at once.  So, I'll let you in on a little secret, just in case you don't already know.  Anytime you have a banana that turns brown, throw it in the freezer.  Create a stash and once you have enough saved up for a batch of banana bread, take them out of the freezer to thaw and then throw into your recipe.  

They will be a little mushy to work with, but they still work great!  This is the only way I can make banana bread cause we just eat too many bananas too fast!

Follow along and I'll show you how to make these tasty muffins, or if you prefer, you can make 2 loaves of banana bread! P.S. I also like to make double or triple batches and freeze the extras. 

Banana Bread Muffins or Loaves
*Recipe from Better Home and Gardens
Print Recipe
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
2 beaten eggs
1 1/2 cups mashed bananas (5 medium)
1 cup sugar
1/2 cup cooking oil or melted butter or margarine
1/4 cup chopped walnuts OR  1/4 cup chocolate chips (optional)
1 recipe Streusel-Nut Topping (optional)

Steusel-Nut Topping
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter
1/3 cup walnuts (optional)
powdered sugar and milk (also optional)

Grease bottom and sides of one 9x5x3-inch loaf pan or two 7 1/2x3 1/2x2-inch pans, or line muffin pan with paper liners.  Preheat oven to 350 degrees.
Combine flour, baking powder, baking soda, cinnamon, nutmeg and 1/4 teaspoon salt.  Set aside.
In a medium bowl combine eggs, bananas, sugar, and oil.
Add flour mixture to egg mixture, stirring until just moistened. Batter should be lumpy.
Fold in nuts or chips (if using).
Spoon batter into prepared loaf pans or into muffin cups.  (should make 24 muffins)
If using streusel topping, in a small bowl combine brown sugar and flour.  Using a pastry blender or two knives, cut in the butter until mixture resembles coarse crumbs.  Stir in walnuts (if using).
Sprinkle streusel topping over batter.  For 9x5x3-inch loaf pan bake for 55-60 minutes.  For 7 1/2 x 3 1/2 x 2-inch pan bake 40-45 minutes.  Or for muffins, bake 13-15 minutes or until golden on tops and a toothpick inserted in the middle comes out clean.
If desired, combine milk and powdered sugar until you reach a thick but runny frosting mixture.  (about 1 cup powdered sugar to 1 tablespoon or more of milk)
Drizzle frosting over baked muffins.
Enjoy!  If you're like me, you can make a triple batch and make a little of each variety!  Walnuts, chocolate chips, and streusel-nut topping!

If perhaps you don't go through these quickly, you can individually wrap each one and keep it in the freezer for several months.  Just place a frozen muffin in the microwave for 20-30 seconds to warm or thaw at room temperature.


ashleighskitchen said...

Mmm these look good! I love banana bread/muffins. That is what I do with my bananas and I only have one in the freezer now...sometimes I'll buy a few and let them brown :)

Nicole @ Keeping Up With The Kitchen Mom said...

Ashleigh, I do that too. Sometimes my family eats them so fast that I buy at least double what they will go through when I'm craving banana bread and want the bananas to turn brown :)

ashleighskitchen said...

we have to plan ahead like that :)

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