Delicious and Easy Banana Bread or Muffins
Transform your overripe bananas into a delightful treat with this *Delicious and Easy Banana Bread or Muffins* recipe! Packed with the natural sweetness of ripe bananas and just the right touch of vanilla, this recipe strikes the perfect balance between moist and fluffy. Whether baked as a classic loaf or versatile muffins, it comes together in just 10 minutes of prep time, making it ideal for busy mornings or a quick dessert. Add a personal twist with optional mix-ins like chopped walnuts for a nutty crunch or chocolate chips for a rich, sweet kick. Perfectly golden, irresistibly fragrant, and easy to make, it’s a must-have recipe for comforting homemade baking. Enjoy fresh or store for up to three days—if they last that long!
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Recipe Information
Ingredients
- 3 medium ripe bananas
- 0.5 cup unsalted butter (melted)
- 0.75 cup granulated sugar
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup optional chopped walnuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan (or line a muffin tin with paper liners if making muffins).
Peel the bananas and mash them in a large mixing bowl using a fork until smooth.
Add the melted butter to the mashed bananas and stir until combined.
Mix in the sugar, egg, and vanilla extract until the mixture is well blended.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir just until combined; do not overmix.
If desired, fold in the chopped walnuts or chocolate chips for added texture and flavor.
Pour the batter into the prepared loaf pan or divide it evenly among the muffin tin cups.
For banana bread, bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. For muffins, bake for 18-22 minutes.
Remove from the oven and let cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely.
Slice and serve the banana bread or enjoy the muffins immediately. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 24.6 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
