With the weather cooling down and getting chillier by the day, I want something warm and comforting cooking up in my kitchen. But September has apparently become even more busy than August, leaving little time for fussy culinary pursuits. This banana bread recipe solves my conundrum. With minimal measurements, a short cooking time, and an even shorter list of ingredients, you can go from sad and hungry to happy and content with a warm banana muffin in your hand in less than thirty minutes.
For those non-bakers, please do consider this ludicrously simple and essentially foolproof recipe. It doesn’t require any special tools or techniques, and the cozy smell of these muffins wafting from your kitchen will make you want to repeat this recipe over and over.
These make a great afternoon pick-me-up with coffee, or an easy portable breakfast to make your morning a little better. Serve these muffins hot from the oven with a smear of salted butter or cream cheese, or eat them cold the next day plain- they’re just as good on their own.
- 1/2 cup butter, melted
- 1 cup sugar
- 2 large eggs
- 5 large, very ripe bananas, mashed (this seems like a lot, but it keeps the muffins really moist and delicious)
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon (optional)
- 1 ¼ cups all-purpose or whole wheat flour
- 1 teaspoon baking soda
- Preheat the oven to 350°
- Spray two muffin tins with cooking spray, or coat with butter.
- In a medium bowl, whisk the sugar with the melted butter until creamy and thoroughly combined
- Add the eggs, the vanilla, the cinnamon, and then the mashed bananas
- Slowly add the flour and baking soda into the banana mixture until thoroughly combined.
- Spoon the batter evenly into the muffin tins- you should get somewhere between 10 and 12 muffins depending on their size.
- Bake for 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Serve warm, and enjoy!
*Photo Credit http://blogs.babble.com/family-kitchen/