How many times do you buy a bunch of banana’s and a few days later find that they are over ripe and no one will eat them? I had good intentions when I bought a bunch at Sam’s last week to add to our lunches, and smoothies for breakfast throughout the week. There was just too many of them.
I still have a few bags of chopped banana pieces in the freezer for smoothies, so I decided to make a double batch of banana muffins.
My favorite Banana Muffin recipe is quick and easy.
- 1 stick butter (room temperature)
- 1 cup sugar
- 2 eggs
- 1 t vanilla
- 1/2 t salt
- 1 t baking soda
- 1 t baking powder
- 1 1/2 cups flour
- 3 medium bananas
Cream butter and sugar. Add eggs, vanilla, salt, baking soda, baking powder, flour, and bananas. Mix until all ingredients are combined. Full muffin tins 2/3 full with batter. Bake at 350 for 15-20 minutes. This can also be made in a loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
To make Chunky Monkey Muffins, add a cup of chopped pecans and half a bag of milk chocolate chocolate chips. (in the cute little plaid cups)
We enjoyed a few of these muffins Sunday afternoon with a cup of coffee. The rest I stored in the freezer for a later use. Weekend breakfast, lunch treat, or a surprise gift for a friend.