Best 5 Yes Another Banana Breadmuffin Recipes
Indulge in a delightful baking journey with our diverse collection of banana bread and muffin recipes. From classic to creative, these sweet treats are perfect for any occasion. Start with the timeless classic, the Easy Banana Bread, a staple in many kitchens for its moist texture and rich banana flavor. For a healthier option, try the Wholesome Banana Bread, packed with whole wheat flour, oats, and honey for a nutritious twist. If you're seeking a gluten-free treat, the Almond Flour Banana Bread is a delightful choice, featuring a moist and dense crumb. Craving something decadent? The Chocolate Chip Banana Bread combines the beloved flavors of banana bread and chocolate chips for an irresistible indulgence. For a muffin variation, whip up a batch of our Perfectly Moist Banana Muffins, offering a tender crumb and a burst of banana flavor in every bite. And for a unique twist, try the Banana Nut Muffins, where chopped walnuts add a delightful crunch and nutty flavor. With so many delectable options to choose from, there's something for every taste bud in this collection of banana bread and muffin recipes.
Check out the recipes below so you can choose the best recipe for yourself!
SARAH'S BANANA BREAD MUFFINS
This is a recipe for people who like banana bread and muffins. These are great breakfast muffins! You may substitute coconut for some or all of the walnuts if you wish.
Provided by Sarah
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
- Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
- Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 39.7 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 208.4 mg, Sugar 20.4 g
BANANA BREAD MUFFINS
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Lightly brush a 12-muffin tin with butter and set aside.
- Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
- Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
YES, ANOTHER BANANA BREAD/MUFFIN RECIPE
Adapted from Dr. Cookie's Cookbook, I've been asked to bake this banana bread instead of birthday cake for two friends. If there's a banana or two left from a bunch that end up too soft, into the freezer they go! When we have enough frozen bananas and a rainy afternoon, the fruit is thawed and used in this recipe.
Provided by IrishEyes.NYC
Categories Quick Breads
Time 15m
Yield 2 loaves (or 3 doz. muffins), 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F and grease two 9-inch loaf pans for bread OR.
- preheat oven to 400° F and line three 12-cup muffin pans with paper liners.
- Sift dry ingredients into a medium bowl; set aside.
- In large bowl, mix oil, honey, and eggs; stir in buttermilk, bananas, and vanilla. Add dry ingredients and mix just until combined.
- Fold in chocolate chips or walnuts and spoon batter into prepared pans or muffin cups.
- Bake two loaves at 350° F for 75 minutes or until a skewer inserted in the center comes out mostly dry.
- Bake 36 muffins at 400° F for 15-18 minutes.
- NOTES: when frozen, banana peels will turn black. After thawing, simply snip off one end of the fruit with kitchen shears and "squish" the banana right out into the bowl for mashing. The bread will be a darker color than if fresh ripe bananas are used.
- Do not use honey for children under the age of two.
BASIC BANANA MUFFINS
This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
BANANA BREAD MUFFINS
Elevate classic banana bread by making it in the form of a muffin for a delicious breakfast or afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a bowl, whisk together baking mix, sugar, and cinnamon; use fingers to work butter completely into mixture. Stir in banana, milk, and eggs until well combined. Divide evenly among 12 paper-lined standard muffin cups, filling each three-quarters full. Sprinkle generously with sugar.
- Bake muffins until tops spring back when lightly touched, about 22 minutes. Let cool in pan on a wire rack 5 minutes. Remove from pan; let cool completely on rack.
Tips:
- Use ripe bananas for the best flavor and texture. Overripe bananas are ideal, as they are sweeter and have a more intense banana flavor. If your bananas are not ripe enough, you can ripen them quickly by placing them in a paper bag with an apple or pear at room temperature for a few days.
- Don't overmix the batter. Overmixing can result in a tough, dense loaf of banana bread. Mix the batter just until the ingredients are combined.
- Add in your favorite mix-ins. Nuts, chocolate chips, dried fruit, and spices are all great additions to banana bread. Get creative and experiment with different flavors.
- Bake the banana bread at the right temperature. The ideal temperature for baking banana bread is 350 degrees Fahrenheit. A lower temperature will result in a denser loaf, while a higher temperature will result in a drier loaf.
- Check the banana bread for doneness. Insert a toothpick into the center of the loaf. If it comes out clean, the banana bread is done. If it comes out with batter attached, the banana bread needs to bake for a few minutes longer.
Conclusion:
Banana bread is a delicious and versatile baked good that is perfect for breakfast, lunch, or a snack. With its moist texture and sweet banana flavor, banana bread is a favorite of people of all ages. Whether you follow the classic recipe or experiment with different mix-ins, you're sure to find a banana bread recipe that you love.
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