Banana Bread Muffins
Yummy Yummy and oh so easy to make! Banana Bread Muffins are perfect for your holiday breakfasts or any other time of the day. Sometimes, if I’m having an off day, I declare it a holiday. This means it’s time to bake some comfort foods and these are the perfect thing.
My Mom would make this recipe for us kids and it was always such a special treat. However, in order to make this bread more modern day friendly, I like to serve them in muffin tins instead of a loaf for those people who have to grab something on the run out the door.
I hope everyone had a nice Thanksgiving. David and I visited his parents in northwestern Arizona. We had an awesome time. It was a baking fest, I have to say my Mother-in-law made one of the best turkeys I have ever had. The white meat was just as juicy and tender as the dark. I think it was marinated in a saltwater brine before cooking. Delicious!
Now that Thanksgiving is over I realize I have no tree. I’m trying to decide if I should put up 8 trees like I did one year. I know most of you are probably picturing a forest in the living room, but as cool as that would be, there was only one full-size tree and the rest ranged from 6 inches to 4 feet (those still count right?). My goal today is to set up one of them, maybe the Star-Trek tree. The Enterprise has not been able to explore a new branch for almost a year now!
Well, back to the Banana Bread Muffins recipe.
These are great for using up very ripe bananas and Can be made the night before and warm in the morning.
I love how there is not much sugar in the recipe compared to cupcakes or other breakfast muffins. The fact that they do not have frosting also cuts down on the sugar and reduces prep time.
To soften the butter I usually bring the butter out in the afternoon and bake the Banana Beard Muffins at night.
Pre-heat your oven to 350°. Place your baking cups in your muffin tin. I went to Michael’s Craft Store to get my baking cups. I use to buy really cheap baking cups but they were not holding up well. Time to spend a little more money on better ones. WOW, what a difference!
In a medium-size bowl with a fork mash the bananas. Make sure not to over mash them. This will give the bread a better texture.
Mash, Mash, Mash
Time to add the ‘waterfall’ of sugar, stir in.
add softened butter.
In a small bowl add eggs and with a fork, mix well.
In the medium size bowl with the bananas, sugar, and butter add eggs, sour cream, vanilla, baking soda, salt, and flour. Mix well.
Spoon mixture into baking cups. Fill 3/4 of the cup as they need room to rise.
Bake for 30 to 35 minutes or until a toothpick comes out clean.
Let cool on a wired rack for 10 minutes
I would recommend serving these with butter. Now your house will smell so good.
- 3 Ripe Banana
- 1 Cup Sugar
- ½ Cup of Softened Butter (1 Stick of Butter)
- 2 Eggs. Well mixed
- 2 Tablesnoops Sour Cream
- 1 teaspoons of Vanilla
- 1 teaspoons Salt
- 1 teaspoons Baking Soda
- 2 Cups All-Purpose Flour
- Pre-heat your oven to 350°
- Place your baking cups in your muffin tin
- In a medium size bowl mash bananas (for added texture mash less)
- Add sugar and softened butter, stir until fully mixed
- Scramble raw eggs in separate small bowl
- Add sour cream, vanilla, baking soda, salt and flour to eggs
- Combine both bowls and mix well
- Spoon mixture into baking cups, fill ¾ high
- Bake for 30 to 35 minutes or until a toothpick comes out clean