We have all been there. You see those bananas on the counter, covered in brown spots, looking a little sad. Your first thought might be to toss them, but wait! Those overripe bananas are pure gold. They are the key to making the most amazing Banana Bread ever.
This recipe takes that classic comfort food and makes it even easier. We are turning it into muffins! They are simple to make, bake quickly, and are portioned for grab and go convenience. Let’s get baking.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This is one of those Ripe Banana Recipes that you will make again and again. The muffins come out so soft and tender every single time. It is my favorite way to bake Banana Bread.
The aroma that fills your house while these are baking is just incredible. It is warm, sweet, and so comforting. It is the smell of home, you know?
Plus, this recipe is incredibly straightforward. You do not need any fancy equipment or special skills. Just a couple of bowls and a whisk will do the trick. It is a wonderful recipe for beginners.
These little muffins are also a fantastic Breakfast Bread. They are great for busy mornings when you need something quick. They also make a lovely afternoon snack with a cup of tea or coffee. This is truly the Best Banana Bread Recipe Moist and delicious.
Ingredients
The ingredients for this Banana Bread are probably already in your kitchen. It is all about simple, wholesome components coming together beautifully.
- 1/2 cup unsalted butter, (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 3 bananas, very ripe, coarsely mashed with a fork
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips, divided
A quick note on the bananas. The riper, the better! We are talking lots of brown and black spots. This means they are extra sweet and will make your muffins incredibly flavorful.
Step-By-Step Instructions
Ready to make the best Banana Bread muffins? Let’s walk through it step by step. It is easier than you think!
Step 1: Get Everything Ready
First things first, preheat your oven to 350 degrees F. Go ahead and line a 12 count muffin tin with paper liners. This prep makes everything else go smoothly.
Step 2: Cream Butter and Sugar
In a medium mixing bowl, cream together your softened butter and the granulated sugar. You can use a hand mixer or just a whisk and some elbow grease. Mix until it is light and fluffy.
Next, add in your two lightly beaten eggs. Make sure they are at room temperature. This helps them mix into the batter more evenly.
Step 3: Add The Wet Ingredients
Now for the star of the show! Add your three mashed bananas and the vanilla extract. Mix it all together until it is just blended. Don’t worry if it looks a little lumpy because of the banana.
Step 4: Combine The Dry Ingredients
In a separate bowl, whisk together the all purpose flour, baking soda, and salt. Giving the dry ingredients a quick mix first ensures the baking soda is distributed evenly.
Gently add the dry ingredients to your wet ingredients. Mix only until everything is incorporated. Be careful not to overmix. Overmixing can make your Banana Bread tough.
Step 5: Fold, Fill, and Bake
Time for the chocolate! Gently fold in 3/4 cup of the semisweet chocolate chips. Save the rest for the topping.
Divide the batter evenly among your 12 muffin cups. They should be about two thirds full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
Bake on the center rack for 25 to 30 minutes. You will know they are done when the tops are golden brown. A toothpick inserted into the center should come out clean.
Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This is the hardest part, I know!
How To Store Leftovers
If you somehow have leftovers, storing them is simple. These muffins are one of my favorite Ripe Banana Recipes to have on hand for the week.
Just let the muffins cool completely first. Then, place them in an airtight container. They will stay fresh on the counter for up to 5 days. No need to refrigerate them.
You can also freeze these muffins for later. Place the cooled muffins in a freezer safe bag or container. They will keep in the freezer for up to 3 months. To thaw, just leave them on the counter or in the fridge.
Tips
Want to make sure you get the Best Banana Bread Recipe Moist every time? Here are a few little tips that can help.
First, do not overmix the batter. Mix just until the flour disappears. A few lumps are perfectly fine. This is the key to a tender muffin.
Feel free to customize your add ins. If chocolate chips are not your thing, try walnuts or raisins instead. Or you can leave them out entirely for a classic Banana Bread flavor.
Have ripe bananas but no time to bake? You can freeze them! Place unpeeled ripe bananas in a freezer bag. When you are ready to bake, thaw them in the fridge and pat them dry.
Make sure your eggs and butter are at room temperature. This helps them incorporate into the batter smoothly, giving you a better texture in your finished Breakfast Bread.
Conclusion
And there you have it! A simple, delicious recipe for Banana Bread muffins. It is a fantastic way to use up those ripe bananas and create a treat the whole family will love.
Whether you enjoy them for breakfast, as a snack, or a simple dessert, these muffins are sure to be a hit. Baking from scratch does not have to be complicated. Sometimes the simplest recipes are the most satisfying. Happy baking!
FAQ
Can I Make This As A Loaf Instead Of Muffins?
Yes, you definitely can! To make a loaf of Banana Bread, pour the batter into a greased 9×5 inch loaf pan. Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick comes out clean. The baking time is the main difference.
What If My Bananas Aren’t Ripe Enough?
If your bananas are still a bit yellow, you can ripen them quickly. Place them unpeeled on a baking sheet. Bake at 300 degrees F for 15 to 20 minutes, or until the peels are dark. Let them cool before mashing.
Can I Use Different Add Ins?
Absolutely. This is a great base for one of your favorite Ripe Banana Recipes. You can swap the chocolate chips for chopped walnuts, pecans, or even raisins. A teaspoon of cinnamon in the dry ingredients is also a lovely addition.
How Do I Know When The Muffins Are Done?
The best way to check is with a wooden toothpick or a cake tester. Insert it into the center of a muffin. If it comes out clean, with no wet batter attached, they are ready. The tops should also be golden brown and spring back when lightly touched.
Easy Banana Bread Muffins
Transform those ripe bananas into delightful muffins with this straightforward recipe. Soft, tender, and perfectly portioned, these muffins are a comforting breakfast, satisfying snack, or simple dessert that comes together with ease.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 350 degrees F. Go ahead and line a 12 count muffin tin with paper liners. This prep makes everything else go smoothly.
- In a medium mixing bowl, cream together your softened butter and the granulated sugar. You can use a hand mixer or just a whisk and some elbow grease. Mix until it is light and fluffy. Next, add in your two lightly beaten eggs. Make sure they are at room temperature. This helps them mix into the batter more evenly.
- Now for the star of the show! Add your three mashed bananas and the vanilla extract. Mix it all together until it is just blended. Don’t worry if it looks a little lumpy because of the banana.
- In a separate bowl, whisk together the all purpose flour, baking soda, and salt. Giving the dry ingredients a quick mix first ensures the baking soda is distributed evenly.
- Gently add the dry ingredients to your wet ingredients. Mix only until everything is incorporated. Be careful not to overmix. Overmixing can make your Banana Bread tough.
- Time for the chocolate! Gently fold in 3/4 cup of the semisweet chocolate chips. Save the rest for the topping. Divide the batter evenly among your 12 muffin cups. They should be about two thirds full. Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
- Bake on the center rack for 25 to 30 minutes. You will know they are done when the tops are golden brown. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This is the hardest part, I know!
Notes
First, do not overmix the batter. Mix just until the flour disappears. A few lumps are perfectly fine. This is the key to a tender muffin.
Feel free to customize your add ins. If chocolate chips are not your thing, try walnuts or raisins instead. Or you can leave them out entirely for a classic Banana Bread flavor.
Have ripe bananas but no time to bake? You can freeze them! Place unpeeled ripe bananas in a freezer bag. When you are ready to bake, thaw them in the fridge and pat them dry.
Make sure your eggs and butter are at room temperature. This helps them incorporate into the batter smoothly, giving you a better texture in your finished Breakfast Bread.
Nutrition
Calories
Sugar
Fat
Carbs
