I think the greater purpose of bananas is to be used in dessert. The riper the banana, the better. What else makes your cake (or muffin) moist, sweet, mellow and delicious all at the same time? Nothing!
These banana muffins are super easy to make and will have you reaching out for more than one. Always.
I have made these muffins a few times and each time it has been on a whim. These have been days I have woken up thinking of baking and then have to bake based on what I have on hand. There are usually bananas in the fridge since I have the habit of buying more than I will eat just so they can keep ripening and become perfect for baking 😆
The batter comes together in 5 minutes, it’s that easy! One bowl. Basic ingredients. 45 minutes from start to finish. The flavour is amped up with the addition of some cinnamon to add that beautiful spiced aroma and taste.Yums in my Tums!
The toughest part of this recipe is the waiting. As they bake, the house starts smelling of cinnamon and banana. That gorgeous aroma wafts around and makes you want to open the oven and start eating right away. But, be patient, my friend. It will be worth it 🙂
This recipe makes 6 large muffins. The kind you get in coffee shops. They are golden brown, have a cracked crusty top and a pillowy soft crumb. Heaven!
These are perfect for any occasion – breakfast, snack, dessert, coffee accompaniment, gifting, mood upliftment – you name it. Whip up a batch and keep with you at all times 🙂
3 large ripe bananas – mashed
1/3 cup (66g) butter – melted and cooled to room temperature
3/4 cup (90g) brown sugar
1/2 tsp vanilla extract
1.5 cups (180g) all purpose flour
1/4 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
- Pre-heat the oven to 180C. Grease and line 6 large muffin moulds
- Whisk the sugar and melted butter for 2-3 minutes till well combined and pale
- Add the egg and vanilla and mix for 1-2 minutes
- Mix in the mashed bananas till combined
- In a bowl, sift together the flour, salt, cinnamon, baking soda and baking powder
- Fold the flour mixture into the wet batter slowly. Do not overmix.
- Fill each muffin mould up to 3/4 of its capacity and smoothen the top
- Bake at 180 for 25-30 minutes till a toothpick comes out clean and the muffin springs back when touched on top
- Remove from the oven and let the muffins cool to room temperature. Dig in 🙂