We’ve had a lot of overripe bananas lately, which means lots of banana bread and banana muffins. I’ve been playing with the recipe, as I found some batches to be a bit flat and a bit dry, especially the next day. There was one loaf where I added maple syrup and peanut butter – too sweet. Some muffins with just peanut butter – better. In the most recent batch I added some buttermilk and was very happy with the result. Even on day 4, the lone remaining muffin of the batch was still tasty. Below is the updated recipe, with changes noted in bold.
MAKES 1 LARGE LOAF, 3 SMALL LOAVES, or 10 MUFFINS
4 ripe mashed bananas
1/3 cup melted butter
1/2 cup buttermilk
3/4 cup sugar
2 eggs, lightly beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/4 cup of all-purpose flour
½ cup whole wheat flour (optional – you can use all purpose flour for a total of 1 3/4 cups if you prefer)
make it your way: add up to 1 cup of chocolate chips, toasted walnuts, or dried cranberries
Preheat the oven to 325F.
Mash bananas in mixing bowl. Stir melted butter into bananas. Add buttermilk and stir to combine. Blend in sugar, egg, and vanilla. Add the baking soda and salt and mix in well.
Lastly, stir in the flour until well blended. If you are adding chocolate chips, walnuts, or cranberries, add them now and stir into the batter. Pour mixture into a buttered loaf pan. If making one large loaf, bake for 50-60 minutes. If using three small loaf pans, bake for approximately 30-40 minutes. Muffins will rake about 20 minutes. Every oven can run a bit differently, so I like to check on the loaf about 10 minutes before the suggested time to make sure it’s not overdone and then let it finish if it needs a bit more time. Slide a toothpick into the centre of the loaf to check if done – if toothpick comes out clean then loaves are cooked all the way through.
Transfer to wire rack to cool. Store in airtight container or wrap tightly in aluminum foil. These also freeze well – wrap in saran wrap and then in a freezer bag.
View the original recipe here.